Christmas Concoction

This brunch type dish has been a Christmas Day tradition at the Jerry Deriso household for over three decades. The recipe feeds four, if two are not real hungry.

Ingredients:

Several Bloody Marys

8 brown hen eggs, preferably from free-range and 100% vegetable-fed chickens

8 slices non-smoked fresh sliced bacon

2 tablespoons sour cream

A little more than 1/4 cup Half and Half

1/2 red bell pepper, finely diced; or a 4 ounce jar of diced pimentos will do nicely

1 medium onion, finely diced

1 package (576g or 20 oz.) of "Simply Potatoes" fresh shredded hash browns (frozen hash browns can be used in a pinch, but it should be a real serious pinch)

8 ounces plus a handful of shredded rat cheese or sharp cheddar cheese

1/4 stick Cabot's Creamery salted butter

Cooking instructions:

Brown the bacon in a large iron skillet;

Turn heat to medium and sauté the onions and pepper until the onion is clear;

Add the hash browns to the skillet; cover and cook for 10 minutes or until the hash browns start to brown; stir the mixture well, add the butter, re-cover and cook for 15 more minutes, stirring once or twice;

Break the eggs into a large mixing bowl, add the Half and Half, the sour cream, and salt and pepper to taste; strenuously whip the egg mixture with a whisk or mixer until frothy; add the cheese and mix well;

Place the egg mixture into the skillet with the hash browns, and continually turn the mixture with a spatula until the eggs are fully cooked; keep the mixture off the bottom of the skillet or else it will stick and will be a pain in the posterior to clean, possibly negating the effects of the Bloody Mary's.

When the egg and hash brown mixture is just about done throw an extra handful of cheese into the mixture, and crumble the bacon and sprinkle on top.

Serve immediately with toasted Thomas English Muffins. Good eating!

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