Sun Dried Tomato And Roasted Garlic Skillet Breakfast

---

Ready, set, cook! Special edition contest entry: a hearty, one-pan breakfast dish featuring simply potatoes shredded hashbrowns. hashbrowns, bacon and eggs are dressed up with fresh herbs, sun-dried tomatoes and roasted garlic in this satisfying skillet breakfast.

---

Steps

---

In large skillet , over medium heat , fry chopped bacon just until crisp.

---

Remove bacon to paper towels and set aside.

---

Drain all but 1 tablespoon of the grease.

---

Add one tablespoon of the oil to the skillet , heat over medium heat , and then add the simply potatoes shredded hashbrowns.

---

Spread the potatoes in an even layer , over the bottom of the pan , and use a spatula to lightly press down.

---

Cook 6-7 minutes , or until golden brown on the bottom.

---

Drizzle the top of the potatoes with the remaining 1 tablespoon of oil and use the spatula to turn over the potatoes in about 6 sections.

---

Cook for an additional 6 minutes , or until the potatoes have turned golden brown on the bottom.

---

Gently stir the potatoes and add the roasted garlic , red bell pepper , onion and sun-dried tomatoes to the pan.

---

Cook and stir until the peppers and onions are softened and the potatoes have reached 165 for 2 minutes.

---

Pour the beaten eggs over the potato mixture , sprinkle with the oregano , basil , sa.

---

Ingredients

---

bacon, simply potatoes shredded hash browns, oil, roasted garlic, red bell pepper, onion, sun-dried tomatoes, eggs, fresh oregano, fresh basil, salt and pepper, sour cream, salsa