We put this together for breakfast a few days ago, and it was quite nice -- grating the potatoes takes a little while but once that's done the rest comes together very easily.

As usual, some modifications were made. We pre-cooked the bacon (actually tofu "bacon") in the skillet before adding the potatoes, so we didn't preheat the skillet in the oven; we also mixed in some onion and added an extra egg. As the authors mention, it's a versatile recipe that accepts a lot of variation.

Simple Cheesy Skillet Hashbrowns & Eggs

Spoon Fork Bacon

Ingredients

• 4 slices of tofu bacon
• 2+2+1 tbsp butter, divided
• 3 C grated potato
• 1 onion, finely chopped
• 4 large eggs
• ½ C grated cheddar cheese
• salt and pepper
• chives and/or green onions

Directions

1. Preheat oven to 375°F.
   
2. In a 10" oven-safe (ideally, cast-iron) skillet, cook the bacon.
3. Remove the bacon and mix it and the onion into the potato.
4. Add 2 tbsp of butter to the skillet, melt it, and swirl it around.
5. Add the potato-bacon-onion mix and spread it into an even layer. Make four shallow wells in it for the eggs.
6. Season with salt and pepper, crumble another 2 tbsp of butter over top, and bake until the potato is cooked, ~10 minutes.
7. Remove from the oven.
8. Divide the remaining 1 tbsp of butter between the four egg wells, then crack an egg into each well.
9. Top with shredded cheese.
10. Return to the oven until the cheese is melty and the egg whites are fully set, another 8-10 minutes.
11. Top with chives and/or green onions. Serve with chili-garlic sauce.