Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary
The golden runny yolks of baked eggs pooling over crispy hash brown potatoes and salty bacon makes for a fabulous breakfast or brunch, and one pan and no mixing bowls mean easy clean up.
The recipe below will feed two to three people and I chose to use an oven safe skillet. However, this recipe can easily be doubled (or tripled!) and made in a full sheet pan to feed more people.
Though the recipe is perfectly satisfying as is, for a more formal brunch, consider including toasted bagels smeared with creamy goat cheese, dashes of freshly cracked black pepper and a simple arugula salad dressed with a bit of vinegar and oil … delicious!
