Once again, a great Saturday morning to play with the ingredients I have on hand in the fridge. I called it a "scramble" and Sweet Harold said it was a "hash." I'll just say it was really good.
6 slices bacon cut into 1/2 inch pieces
2 medium Russet potatoes, diced
6 eggs, lightly beaten
Salt and Pepper to taste
1/4 t. dried thyme
3/4 cup shredded Cheddar cheese
In a large skillet over medium high heat, cook bacon until crisp and then remove from pan and set aside.
Leave the bacon drippings in the skillet and add potatoes and cook until crunchy and brown.
Slowly pour in eggs, sprinkle in thyme and reduce heat to low.
Very gently, begin to mix the eggs through the potatoes and bacon.
Add the shredded cheese and turn off heat. Gently fold in the cheese and do not overcook. You don't want rubbery eggs.