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May 24, 2021

Unpretentious Cooking: Rodeo Eggs

A quick breakfast for more than two


This past week, I was able to see my family for the first time in over a year. It was emotional, but just after the tight hugs, the question everyone asked was what I had planned to cook for them. My brain took a minute to think about what to make for more than two people, which made me realize how after a year of cooking for just a few people, I’d nearly forgotten how to cook for a group. The first meal I cooked for my family was breakfast, an easy meal that fed a lot of people. I made my grandfather’s favorite:  rodeo eggs, diced potatoes, onions, bacon, and eggs in one pan. Growing up, he would make this for the staff of 20 on his farm. The meal is not a visual showstopper; all the ingredients are scrambled together in a cast-iron pan and served with toast and cheese. It fed a lot of people, taking little effort. Making this for my family was special and reminded me how cooking doesn’t have to be elaborate or pretty enough for social media. It needs to feed and bring people together, whether cooking for two or a family of 10. You can add peppers, tomatoes, cheese, diced ham, or sausage and serve on toast, bagels, or tortillas. I prefer adding avocado and hot sauce after it’s cooked to balance the bacon fat, but feel free to garnish as desired. 

Rodeo Eggs
Serves 8-10

Ingredients
1 pound bacon, diced
1 pound frozen hash brown dices
1 medium sweet onion, diced
1 dozen eggs, scrambled
Salt and black pepper, to taste 

Directions 

  1. In a large cast-iron or sauté pan over medium-high heat, cook bacon until crispy, about 5 to 8 minutes. 
  2. Remove bacon, leaving bacon grease in the pan, and place on a plate lined with paper towels to drain excess grease. Lower heat to medium and add hash brown dices to pan and stir to coat in bacon fat. Cook, occasionally stirring, until crispy and light golden brown, about 10 to 12 minutes. Stir in onions and season with salt and black pepper. Cook until onions are softened, about 5 minutes. 
  3. Lower heat to medium-low and stir in eggs. Cook stirring constantly and breaking the eggs up until eggs are set (moist but not runny), about 3 to 5 minutes. Turn heat off and stir in bacon to egg mixture to evenly combine. 
  4. Serve warm with toasted bagels, english muffins, or tortillas. Garnish with cheese, avocado slices, hot sauce, or salsa.
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