Breakfast Skillet for Two (or One) (Prep. time about 15 minutes.  Serves two, unless my husband is involved. Then it’s all his.)

2 medium potatoes grated

1 small onion diced

2 eggs

1/3 C. bacon bits

2/3 C. shredded cheddar cheese

1 Tb. Vegetable oil

1 Tb. Butter

Salt and pepper.

Melt the butter into the oil in a large fry pan stir in the onion and cook until translucent. Stir in the shredded potatoes and make sure they are evenly coated in the oil. Salt and pepper the potatoes. Cook them over medium heat, flipping occasionally until the potatoes are lightly browned. Make two holes in the middle of the potatoes and add another bit of butter in the middle.  Crack the eggs into each hole once the butter is melted.  Salt and pepper the eggs.  Scatter the shredded cheddar over the potatoes, followed by the bacon bits.  If you don’t like your eggs sunny side up, cover the pan with a lid or aluminum foil to cook the tops.  When the eggs are to your liking, Remove skillet from the heat and either slide the potatoes and eggs onto a large plate or serve right in the pan. (My husband likes ketchup over his potatoes.)

*Customize this with what you like.  You can add in hot peppers or mild bell peppers, sausage or a different type of cheese or no cheese at all.*