Potatoes and Eggs
[ prep 5 min | cook 30 min ]
“Potatoes and eggs was a favorite breakfast of mine. But then, there were some school days when Mom would take a slice of Wonder Bread and put a piece of American cheese on it, followed by a piece of bacon, and broil it in the oven. That was the best.”
Recipe from: Marian Wong
As prepared and shared by: Lester Wong
All quantities are approximate.
WHAT YOU NEED
potatoes (1 large russet or 2 medium yukon/red potatoes per person)
eggs (2 eggs per person)
bacon (2 slices thick cut bacon per person)
salt
pepper
vegetable oil (not pictured) — we used leftover duck fat for our recipe!
Step 1: PREPARE THE veggies & protein
Thinly slice the potatoes.
Slice the bacon into small pieces about 1/4-1/2” wide.
Crack the eggs into a bowl (do not scramble).
Step 2: COOK THE BACON
Heat the wok (do not add oil). When hot, add the bacon. Cook until bacon pieces are starting to get crispy.
Remove bacon from wok and set aside, discarding the bacon fat (you can leave a little in the wok for flavor, if desired).
Cook time: 6-7 minutes
Step 3: COOK THE POTATOES
Adjust heat to medium, add more oil and/or use some of the residual bacon fat.
Add potatoes, and cover. Alternate frequent stirring and flipping until potatoes are browned, translucent, and soft to the fork.
Separate any slices of potatoes that get stuck together. Add more oil if needed.
Cook time: 20-25 minutes
Step 4: COMBINE TOGETHER
Add cooked bacon. Mix together.
Add eggs. Mix together by folding the eggs into the potato and bacon mixture. You want to see streaks of both the white and yellow parts of the egg.
Continue until eggs are cooked, adding salt and pepper to taste. Remove from heat.
Serve with salsa, if desired.
Cook time: 5 minutes for bacon, 2 for eggs
add the bacon
add the eggs
let the eggs cook