Recipes
This is what a Sunday morning after the market should look like. Potatoes, bacon, eggs and cheddar in one skillet, ready in about the time it takes the coffee to brew.
No technique required, and it scales to however many people turn up.
Serves 2-3
INGREDIENTS
- 2 Prince of Orange potatoes, diced with skin on
- 1 Tbsp Vegetable Oil
- 5 rashers of bacon, diced
- ¼ cup chopped spring onion
- ½ cup grated cheddar cheese
- 4 eggs
- ½ cup milk
- Salt & pepper
METHOD
- Heat vegetable oil in a skillet over medium heat. Add the diced potatoes and cook until softened and lightly golden.
- Stir in the bacon and spring onion, cooking until the bacon is crispy and fragrant.
- In a bowl, whisk together eggs and milk. Pour the mixture over the potato and bacon, stirring gently.
- Sprinkle with grated cheddar and continue to cook until the eggs are just set and the cheese is melted.
- Season with salt and pepper to taste. Serve warm with toast and enjoy the farm-fresh flavours.
Built for whatever you came home with. Swap the bacon, throw in greens, use whichever potatoes were on the stall that morning.
Shared courtesy of our friends at the Southern Forests Food Council.