This is the perfect weekend breakfast dish that can be be altered to accommodate several people. Add any extra veggies that you love for more flavor!
Prep and cook time together is roughly 45-50 minutes.
2 large eggs (I use cage free brown eggs for the best taste and healthiest)
1/4 sweet onion chopped
1/2 lb smoked bacon cut into 1/2 inch pieces (I used Wholefoods vegetarian fed pork w/out antibiotics)
10 cherry tomatoes keep whole
1 cup fresh spinach leaves
3 medium red skin potatoes cut into 1/2 inch cubes
1/2 cup Colby Jack cheese
1 teaspoon garlic powder
Salt to taste
Pepper to taste
Paprika for coloring
Dried parsley for garnish
Cut bacon into roughly 1/2 inch pieces and fry over medium heat until crispy (or cooked preference).
Meanwhile, wash and cut potatoes into 1/2 inch cubes, then chop onion. Once bacon is done, remove from pan and let sit on a paper towel covered dish to absorb excess grease.
Keep heat on medium, remove about 1/2 of bacon grease from pan (dispose properly), then add potatoes and onion to remaining grease. Season mixture with salt, pepper, and garlic power to taste. Gradually mix potatoes and onion to cook thoroughly without burning.
Once potatoes become soft and lightly browned, mix in cherry tomatoes and fresh spinach. Cook until spinach is wilted and tomatoes are soft, then about 1 minute before removing home fries from heat, add bacon back in and mix thoroughly.
Remove from heat and set aside in a bowl, mix in cheese which will melt from the heat.
In the same pan, cook both eggs sunny side up (or over easy) until egg whites are no longer runny.
Spoon home fries onto dish and top with egg. Sprinkle some paprika and dried parsley over egg for garnish and light flavoring.