Farmhouse Breakfast Recipe

Time30m

Serves1

Two local pastured eggs any way, harvest kennebec potatoes, crispy bacon and fresh cut seasonal fruit

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Ingredients

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1
Prepare the Potatoes
Peel and dice the Kennebec potatoes into small cubes.
2
Cook the Potatoes
In a skillet, heat olive oil over medium heat. Add the diced potatoes and season with salt and pepper. Cook for about 10-15 minutes, stirring occasionally, until they are golden and crispy.

3
Cook the Bacon
In another skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Once cooked, remove from skillet and place on a paper towel to drain excess fat.

4
Prepare the Eggs
In the same skillet used for the bacon (with some bacon grease for flavor, or use olive oil if preferred), crack the eggs and cook them to your desired doneness—fried, scrambled, or poached. Season with salt and pepper if desired.

5
Plate the Breakfast
On a plate, serve the crispy potatoes, bacon, and eggs. Add a side of fresh cut seasonal fruit for a refreshing finish.