Gvg Breakfast Recipe

Cooking Instructions

1. 1

   Cook the Bacon

   In a large skillet over medium heat, cook the applewood-smoked bacon until crispy. Remove from the pan and set aside on paper towels to drain excess fat.

2. 2

   Prepare the Hashbrowns

   Grate the potatoes and rinse them under cold water. Squeeze out excess moisture. In the same skillet, add olive oil and heat over medium-high. Add the grated potatoes, chopped onion, and bell pepper. Season with salt and pepper. Cook until golden brown, about 5-7 minutes, stirring occasionally.

3. 3

   Cook the Polenta

   In a pot, bring 4 cups of water to a boil. Slowly whisk in the polenta and reduce heat to low. Cook for about 15 minutes, stirring frequently until thickened. Add salt to taste.

4. 4

   Scramble the Eggs

   In a bowl, whisk the eggs with a pinch of salt and pepper. In a separate skillet, scramble the eggs over medium-low heat until cooked to your liking. Stir in chopped chives before serving.

5. 5

   Assemble the Plate

   On a plate, serve a portion of polenta, top with scrambled eggs, and add the crispy bacon and hashbrowns on the side. Garnish with additional chives if desired.