Breakfast Skillet

1. Cast Iron Pan or Disposable 9 Inch Aluminum Pie Pans
2. Camping Stovetop
3. BBQ Cooking Glove or oven mit
4. utensils

• 1–1 1/2 pounds frozen hash browns, shredded 
• 4 eggs
• 7–8 slices bacon, either buy raw or fully cooked and chop into 1/2 inch bits
• 1 green pepper, thinly sliced
• 1/2 medium yellow onion, thinly sliced
• 1/2 cup cheddar cheese, shredded
• 1–2 tablespoons olive oil
• seasoning ideas: 1 garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1–2 tablespoons fresh chopped parsley, salt and pepper, to taste.

1. Cook bacon until your crispiness liking. When cooled break apart or cut bacon into about 1/2 inch bits.

2. Bring 1 tablespoon of oil to medium heat in an oven safe cast iron skillet. Add peppers and onions and cook, tossing occasionally, until golden and tender, about 5 minutes. Add potatoes and all spices. Cook potatoes, tossing occasionally, until golden and starting to crisp, about 5-7 minutes.

3.Evenly arrange potatoes in the skillet and top with cheese and chopped bacon. Create 4 small impressions in the potatoes and carefully crack 4 eggs around the edges of the skillet, ensuring the yolks stay intact.

4. Cook for 10 minutes or until egg whites are no longer clear. You want the egg yolks still runny! Sprinkle with fresh parsley and serve.