Bacon Hash and Broiled Eggs

A few facts: The entire state of Montana is home to fewer than 1 million people (989,415 to be exact, according to the 2010 census). My previous homeland, California, is home to 37 million people.  In terms of land area, California has 156 square miles and Montana right up there with 146 square miles. But... there are 238 people per square mile in California and only 6.8 people per square mile in Montana. Big difference!

So... not a lot of people in Montana, which means too, that there's probably not a lot of food bloggers in Montana. That's why I felt lucky to have found Rhonda's blog at The Kitchen Witch. She's a Montana food blogger and we live less than two hours away from one another. 

Rhonda writes some great posts, has beautiful pictures... and of course has some wonderful food and recipes. Last Friday she posted her Bacon Hash and Broiled Eggs and as soon as I read it, I knew what we'd be having for Saturday morning breakfast.

I made a few changes (don't we all) and pared the recipe down for the two of us. It was delicious and got a thumb's up from my gardener. Thanks, Rhonda, for the yummy recipe! 

Here's my version...

PRINT RECIPE HERE

Bacon Hash and Broiled Eggs

5 slices bacon, cut crosswise into small strips

1 large russett potato, peeled and cut into 1/2" dice

1/2 large onion, chopped

3 T water

Eggs (one or two per person)

Grated cheese

Salt & pepper

In large skillet over medium heat, cook bacon until crisp. Add potatos, onions and water. Cook, uncovered, over medium-high heat until water has evaporated and potatoes and onions are browned, about 15 minutes. Salt and pepper to taste. 

Put the has mixture into individual ramekins. Crack one or two eggs on top and place ramekins on a cookie sheet. Place under broiler for 3-5 minutes, depending on how you like your egg cooked. Sprinkle grated cheese on top and return to the broiler until cheese melts and is bubbly.