1 bag of Hash browns (preferably fresh not frozen), or cubed potatoes
8 slices of bacon, chopped
Pre-heat oven to low broil and put oven rack to the top (this is where you’ll finish the eggs). Pre-heat a large cast iron skillet to medium-high heat.
While the pan is pre-heating, add bacon. Cook the bacon and remove onto a plate. Pour out most of the bacon grease leaving a thin layer at the bottom and add olive oil. Add hash browns, sprinkle liberally with salt and Mama’s Lebanese Love. Cook to desired consistency. When the potatoes are done add the bacon back to the pan, crack the 4 eggs on top gently without breaking the yolks. Carefully remove the cast iron from the stove top and place on the broiler and cook until the whites are fully cooked and the yolks are as solid or runny as preferred. Remove from the broiler, drizzle with EVOO.
Experiment with favorite breakfast meats. To make vegetarian be sure to use enough fat (butter, ghee, evoo) in your pan to prevent the hash browns sticking.