Bacon egg and hash brown casserole

*Ingredients
3-4 medium russet potatoes
4 large eggs
200 grams of bacon (or sausage)
1/2-1 small onion, peeled and thinly sliced
A cup with a capacity of
130 ml containing strong cheddar cheese, grated (or cheese of your choice)
Salt and pepper
*Preparation
Start by cooking your potatoes in the microwave, just like cooking potatoes. If you have leftover baked potatoes, you can just use them.
Once the potatoes are cool enough to touch, cut them into large cubes (if you prefer without the skin, peel them first) and set aside.
In a 30 cm non-stick skillet, brown the bacon (or sausage) over medium heat. Remove it and set it aside on a paper towel to drain. Once cool enough, crumble it into pieces.
Skim the fat from the pan and discard, but leave a tablespoon of bacon fat (if using sausage, skim all the fat and add a little butter or spray Pam’s Butter Flavor on it) .
Add the potato cubes and salt/pepper to taste and cook over medium heat for a few minutes, until the underside is golden brown. Fold down, toss the onion slices and lightly mash the mixture with a potato masher or the back of a spoon in the pan.
Using a spoon, make 10 holes in the potatoes, at regular intervals, about 6.33 centimeters in diameter. If the potatoes are sticking or the pan seems too dry, add a little butter to each hole or a squirt of Pam
Crack and place an egg in each hole and cover the pan. You may need to lower the heat a bit depending on your pan. Cook covered until egg whites are almost set.
Remove lid and sprinkle egg whites with crumbled bacon, then cheese.
Replace the lid and cook over low heat until the cheese is melted and the eggs are set. I sometimes throw a little water over the side of the pan to create steam just before I take the pan out and turn it on low.
If it seems to me that the bottom of the “pan” is getting too thick, remove the pan from the heat and leave the lid on for a few minutes to allow the top to continue cooking.
Enjoy!

OLD FASHIONED BEEF STEW

Old school spaghetti