Sunday Morning Hash

This is a favorite for us at any time. It's easy, only uses one pan and it's very versatile. The bacon seasons the dish and adds the cooking fat, so there's very little you have to do to make this taste good!

You can also use fresh ingredients or reuse food from last night's dinner! I use bacon in this version, but it can be replaced with any protein. Just make sure you add butter or oil if you use something leaner than bacon. I've also used chopped Zucchini instead of the potatoes for a less heavy dish (make sure the onions are fully cooked as the Zucchini will only need to cook for a quarter of the time that the potatoes would need.)

As you will note in the recipe, I don't make a mise en place for this; I chop and go! I'm hardly a pro with my knifework, but I can do it fairly efficiently. If you're not fast or comfortable with the chop and go thing, cut up everything beforehand and add

Sunday Hash

3-4 Strips of bacon
1 large onion, chopped
2-3 cloves of garlic
4 large eggs
1/4 cup milk
1-2 oz cheese (we like cheddar)
2 medium potatoes chopped into 1/2-inch cubes.
1/4 tablespoon salted butter (optional, but delish)
Seasonings as desired. (I use salt, black pepper, Herbs de Provence and paprika)

1. Begin preheating a large, non-stick skillet on medium. Cut up the bacon and add to heated pan. As the bacon is rendering and beginning to brown, chop up the onion and add to the bacon (about 1-3 minutes of cook time). The bacon will not be cooked all the way, but that's fine. It will be by the end!
2. As the onions and bacon are cooking, cut up your potatoes and add them to the pan. The bacon will be getting some color and the onions will be starting to turn translucent. Don't worry if the onions don't look done as they will keep cooking along with the potatoes.
3. Once the potatoes are in the pan, add the seasonings you want and combine everything in the pan. Mince the garlic and add to pan, stirring to combine. Cover, lower heat to medium low and cook for 5 minutes.
4. Uncover, stir and cook for another 5-6 min. Repeat until potatoes are cooked through. If the outsides are getting too brown, lower heat more.
5. While the potatoes are cooking, beat eggs and milk together and put aside.
6. When the potatoes are cooked though, push contents of pan to one side. Add butter if desired (the existing fat in the pan should be enough in addition to the fact that you're using a non-stick pan. This is merely for flavor) to the empty side and add the eggs. 
7. Begin scrambling the eggs. When the eggs are almost set, combine with the potatoes, bacon and onions.
8. Sprinkle cheese on top. Serve with sour cream, salsa, hot sauce... whatever you want!
9. Eat. 
10. Coma.

Edit:

This is a variation with chicken and Zucchini: