Old Farm Fry Eggs Bacon and Potato Longmeadow Farm
Savor the rustic charm of a hearty farmhouse breakfast with this Old Farm Fry Eggs Bacon and Potato Longmeadow Farm recipe. Bursting with countryside flavors, this dish combines golden, crispy russet potatoes, perfectly fried eggs, and smoky bacon, all cooked to perfection in a single skillet. A touch of butter and olive oil ensures rich, comforting textures, while a sprinkle of fresh parsley adds a pop of color and herbaceous freshness. This versatile breakfast is easy to prepare in just 35 minutes and delivers a soul-satisfying meal perfect for lazy weekend mornings. Serve it piping hot, and let each bite transport you to the comforts of a cozy country kitchen.
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 6 slices Bacon
- 4 large Eggs
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash and peel the potatoes. Dice them into small, evenly-sized cubes (around 1-inch).
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the diced potatoes. Stir them to coat in oil and season with half the salt and pepper. Cook the potatoes for 12-15 minutes, stirring occasionally, until golden brown and tender. Remove from the skillet and set aside.
In the same skillet, add the slices of bacon. Cook them over medium heat until crisp, about 7-10 minutes. Flip them as needed for even cooking. Once done, transfer the bacon to a plate lined with paper towels to drain excess grease. Reserve about 1 tablespoon of the bacon grease in the skillet for cooking the eggs.
Crack the eggs into a small bowl to ensure there are no shells. Lower the heat to medium-low and carefully slide the eggs into the skillet. Fry the eggs in the bacon grease until the whites are set and the yolks are cooked to your desired doneness (about 2-3 minutes for sunny-side-up or flip gently for over-easy). Sprinkle a pinch of salt and pepper onto the eggs while cooking.
While the eggs are frying, reheat the potatoes in the skillet for 1-2 minutes if they've cooled down.
To serve, plate a generous portion of the potatoes on each plate. Add the crispy bacon slices alongside the potatoes and carefully place a fried egg (or two) on top. Garnish with freshly chopped parsley, if desired.
Serve hot and enjoy a wholesome, comforting farm-style breakfast!
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3670 mg | 160% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 6.9 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 210 mg | 16% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3448 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
