- 2 lbs. small Yukon gold or red potatoes, about the size of a ping-pong ball
- 2 tbsp. butter
- 1 lb. bacon, chopped
- 1 tbsp. garlic, minced
- 2 tbsp. fresh chopped parsley
- 6 eggs + 2 tbsp. milk +1 tbsp. butter, salt and pepper to taste
- 1 c. favorite cheese, shredded
- Canola or olive oil cooking spray
- Salt and pepper to taste
- Preheat your oven to 450. Place the potatoes in a large pot of salted water. Bring to a boil and simmer 20-30 minutes, depending on size, and cook until a fork or knife can easily be inserted and removed. Drain and let sit to dry.
- As the potatoes are cooking, put the bacon in a saute pan over medium heat and cook until the bacon is crispy. Remove the bacon and drain on a paper towel, but leave the bacon fat. Add the butter to the bacon fat and add the minced garlic and parsley. Cook for 30 seconds and remove from the heat and set aside.
- For the eggs, melt the butter in a non-stick pan over medium-low heat. Whisk together the egg, milk and a little salt and pepper. Put the eggs in the pan and scramble until they are a little underdone. Remove from the heat and set aside.
- Coat a parchment-lined sheet pan with the cooking spray. Arrange the potatoes on the sheet pan. Using the bottom of a glass or your palms if the potatoes aren’t too hot, gently smash the potatoes down to about ½ inch, trying to keep them from falling apart.
- Using a spoon, pour some of the bacon fat and butter mixture over each potato. Sprinkle the potatoes with salt and pepper. Spray the whole pan with a little more of the cooking spray. Place the potatoes in the center of the oven and cook 20-25 minutes or until the potatoes are crispy and golden brown.
- Remove the pan from the oven and evenly distribute the scrambled eggs over each potato, followed by some shredded cheese and bacon crumbles. Put the pan back in the oven and bake an additional 3-5 minutes or until the cheese is melty. Serve warm.