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2009-06-18 digital edition

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2009-06-18 / Community News

From the Chef's Corner

Farmer's Breakfast
by Chef Deedle

For many Southerners, the morning can't begin without eggs. Happily that doesn't mean that eggs have to be served in the usual ways. This one I remember as a child.
Farmer's Breakfast
6 slices bacon, cut into 2 inch pieces
1 small green bell pepper, cut into 1 inch strips
2 tbsp. Finely chopped onion
2 medium russet potatoes, cooked, peeled and cubed
1 cup (4 oz.) shredded sharp cheddar cheese
6-8 eggs
salt and pepper to taste

Fry bacon in a medium skillet over low heat until crisp; remove bacon, reserving 3 tbsp. Drippings in skillet. Set bacon aside to drain. Add green pepper, onion, and potatoes to skillet; cook over medium heat for about 5 minutes or until the potatoes are browned. Sprinkle cheese over potatoes, and stir until cheese melts. Break eggs into skillet; cook over low heat, stirring until done. Season to taste with salt and pepper. Sprinkle with crumbled bacon, and serve immediately. Serve with hot buttermilk biscuits—and lots of hot coffee. Delicious!

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