Morning "Glory"

When I bake potatoes I often bake one or two extra to do things with at a later date. One of the things we like to do is "Morning Ray." It is actually from a show that we watched on the food Network Rachel Ray's Travels. Rachel purchased Morning Ray at a place in Park City called Morning Ray and it is one of their specialties. She highlighted it and we decided to try a version of it on our own. Forgetting the name I called it "Morning Glory" and it has been nicknamed that in our family since then.

First we take a potatoes and dice them into 1/2 inch cubes.

We also cut up mushrooms, minced garlic onion, and peppers. I like to use the smaller peppers to get a variation in the color. My Home Ec. teacher would be proud!

While cutting up the veggies we brown 3-4 slices of thick cut bacon cut into small pieces.
(I love the bacon from our local grocery store that you get at the butcher's counter. It is thicker and a little more expensive but it doesn't shrink down as much so I feel it more than compensates for the cost.)

After frying the bacon drain it on a paper towel to get rid of the extra grease.

With the remaining bacon grease we brown the potatoes until they are golden on the edges.

The mushrooms take a little extra time so we start them before the rest of the vegetables. They do better if they are easily spread out in the skillet and not touching another.

When the mushrooms are soft and turning brown add the onion, garlic, and peppers and cook until they are translucent. In another pan make scrambled eggs. Grate the cheese.

First layer

Add the veggies

Next the bacon top with avocado or guacamole and salsa.

Finish up with the scrambled eggs and cheese. Enjoy. We don't make "Morning Glory' very often but it is sure a treat when we do.

Morning Glory

6 baked potatoes, cooled, peeled, coarse chopped
1-2 bell pepper, coarse chopped
1 to 2 garlic cloves, minced
1 onion, coarse chopped
12 mushrooms, sliced
½ pound bacon, cut in ½ inch pieces
2 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
6 eggs
2 tablespoons butter
salsa of your choice
grated cheddar cheese
guacamole

Fry bacon in skillet until done. Drain and set aside. Cook potatoes (hash brown style) in bacon fat until browned and crunchy. Season with salt and freshly ground black pepper.

In another skillet, heat olive oil and butter and saute the mushrooms until browned. Add the onions, garlic, and peppers and cook until just tender. Season with salt and freshly ground black pepper.

In a third skillet, scramble the eggs.

Place small pile of hash browns on center of plate. Cover with vegetable mixture. Place eggs on top and sprinkle with grated cheese. Garnish with guacamole and salsa.