BRIGHT STARTS
Cowboy Breakfast Skillet SERVINGS: 3–4
HEARTY AND SATISFYING, this skillet delivers bold savoury comfort in every bite. Crispy bacon and golden potatoes provide a rich smoky foundation, while perfectly cooked eggs add a creamy delicate texture. Rustic and filling, this dish balances crisp, tender and creamy elements for a classic crowd-pleasing breakfast.
INGREDIENTS: 7
2. Add the hash brown potatoes to the skillet with the reserved drippings. Season with salt and pepper. Cook for 2–3 minutes, stirring occasionally. 3. Cover and continue cooking over medium heat for 12–15 minutes, stirring occasionally, until the potatoes are golden brown and tender. If the skillet becomes dry during cooking, add 1 tbsp butter at a time as needed to prevent sticking and enhance flavour. 4. Using a spoon, create 5 evenly spaced wells in the potato mixture. Crack one egg into each well. Reduce heat to low, cover and cook for 8–10 minutes or until the eggs are set to your preference. 5. Sprinkle the skillet with shredded cheddar cheese and crumbled bacon. Allow the cheese to melt slightly, then serve warm directly from the skillet.
strips bacon (about 1/2 lb)
4 1
cups frozen cubed hash brown potatoes
tsp salt 1/4 tsp freshly ground black pepper 5 large eggs 3/4 cup shredded cheddar cheese 3 tbsp butter, as needed INSTRUCTIONS:
1. In a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate, reserving 2–3 tbsp of bacon drippings in the skillet. Once cooled, crum- ble the bacon and set aside.
SAVOUR MANITOBA | SUMMER 2026 | 17
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