P.E.B. (Potatoes, eggs, and bacon) was a dish we made nearly every week growing up and is one of the first dishes I remember being able to make on my own. Since Dad was a long haul truck driver, we often spent Sundays after church prepping his meals for the week. This dish was usually included as it’s easy to portion in advance and reheat as needed. Now as an adult, I frequently make this with the intention of eating as leftovers during the week.
- 1 lb russet potatoes, cut to ½” cubes
- ½ lb bacon
- 6 eggs, scrambled
- House seasoning to taste
- Preheat a cast iron skillet at medium low heat, add oil to coat. If you plan on cooking bacon in a cast iron, preheat that too, but skip the oil.
- Once oil is to temp, add potatoes and cook covered. The lid is important; it traps steam and causes the potatoes to cook more thoroughly. If you skip the lid you’ll need far more oil and will get something more like french fries. Try to avoid repeatedly removing the lid, and do not move the potatoes until they’re ready. You’ll know they’re ready when a gentle shake of the pan results in some sliding and edges are starting to turn a light brown (10-15 minutes).
- While waiting for potatoes to cook, cook bacon in a separate pan. Once finished, chop coarsely and dump into a large bowl.
- Drain off excess bacon grease, and cook the scrambled eggs in the remaining grease. Season with house season to taste. When finished, add to previous bowl.
- Once the potatoes are ready, remove and set aside the lid. Mix the potatoes and increase heat to medium. Season with house seasoning. Avoid overturning and use the same metrics as step 2 to determine when to mix again.
- Once potatoes are finished, add to bowl with the other ingredients. Mix thoroughly and either serve, or let cool before putting into storage containers for the week.