It was time to bring out the 6 inch individual cast iron skillets this morning. I love to use them to cook hash browns for breakfast. I had bacon and, of course, eggs so how about making a STACK of breakfast goodness? Excellent idea!
We'll take it step by step:
For the Hashbrowns:
2 Russet potatoes, peeled and shredded
2 T. corn oil, divided
Heat 1 T. oil in each skillet over high heat. Add half of the potatoes into each skillet and lightly press down with a metal spatula.
Lower the heat to medium and cook until the potatoes brown. Carefully slide the spatula under the potatoes and turn them over so the other side can brown.
8 oz. bacon, cut into 1/2 inch pieces. Place in skillet over low heat and fry until bacon is nice and crunchy. Remove from skillet and let drain on paper towel covered plate. Set aside. Drain bacon grease from skillet.
Now the eggs!
2 eggs, lightly beaten in a small bowl with 1/2 t. water added. Season with a little salt and pepper.
Over low heat, add 1 T. butter until it bubbles. Pour the eggs into the skillet and let the eggs slowly begin to cook. The secret to great scrambled eggs is to cook them very slowly. I'm also VERY proud they're not sticking to the iron skillet! That skillet is seasoned great!
Now the fun part when you begin stacking! Using the hash browns as your base, divide the eggs between the individual skillets, sprinkle with the crumbled bacon. You can then add some shredded cheese and thinly sliced green onions if you'd like.