Loaded Breakfast Hashbrowns

Breakfast for dinner. It's one of those things that you yearn for every now and then.

Fresh eggs, melty cheese, crispy and salty bacon. Yeah, I think you can follow me.

When we found ourselves overflowing with a batch of potatoes from the West Allis Farmers Market, we thought of breakfast. But how do we take it to another level, something more than just eggs, bacon and toast, all separated on a plate?

Hashbrowns, Melissa said. And, better yet, those hashbrowns can serve as the vehicle for the rest of the meal. We are, after all, huge fans of loaded potatoes. And this is really the same thing, just a different form and a different meal.

For good measure, we threw in some sharp cheddar from Shullsburg Creamery in Shullsburg, Wis.

So throw down your steaks, your soups, your casseroles. And pick up breakfast for dinner -- just be sure to get it loaded.

Loaded Breakfast Hashbrowns
2 servings

3 large Yukon Gold potatoes, peeled, rinsed and dried
pepper
salt
4 eggs
1/2 cup cheddar cheese, shredded
3 green onions, chopped
3 to 4 slices bacon, cooked
sour cream

1. In a medium bowl, shred the potatoes. On top of a griddle over medium-high heat, form two patties of shredded potatoes. Season with salt and pepper. Flip (and season) after bottom side has turned golden brown, about 5 to 10 minutes.

2. While the potatoes are cooking, prepare eggs to your liking. (We simply made scrambled eggs with a little milk, and we season with salt and pepper.)

3. Cook bacon to your liking. (If you cook on the stove, you will want to start this step earlier.)

4. Once hashbrowns are golden brown on both sides, move to plates and pile on eggs, cheddar cheese, green onions and bacon. Top with a dollop of sour cream.