3medium russet potatoesscrubbed and diced into 1/2 inch cubes
dash of fresh nutmeg
1/4cupfreshly grated Parmesan Cheese
Preheat oven to 425.
In an oven safe skillet or cast iron pan, pan fry bacon over medium heat until crisp tender, turning bacon after about 5 minutes on the first side.
Once bacon is crisp, remove bacon and place on plate lined with paper towel. Drain off all but 1 tablespoon bacon grease.
Add potatoes to bacon grease and lightly season with salt and pepper (if using canola oil instead of bacon grease, the potatoes may need a bit more salt). Pan fry for 5 minutes, stirring frequently. Add in leeks/onions and continue to pan fry for another 5 minutes or until potatoes are fork tender.
Remove the skillet from the heat. Crumble cooked bacon evenly over potatoes.
Whisk together eggs, milk, salt, pepper, dash of nutmeg, and Parmesan Cheese. Pour egg mixture over potatoes and bacon.
Bake for 10-15 minutes, or until eggs are set.
Serve immdeidately or after cooling slightly.
If omitting bacon, use 1 tablespoon canola oil to pan fry the potatoes.
Feel free to use any cheese in place of Parmesan.
Onions can be substituted for the leeks.
If you do not have fresh nutmeg, just omit from egg mixture.