Mini Hash Brown Pies

These can be made as one pie in a single, larger skillet, but I do enjoy individual servings and don't get a lot of opportunities to use my mini skillets. 

• 4 strips bacon, diced
• 1/2 C frozen shredded hash browns, thawed and drained
• 3 eggs
• dash pepper
• 1/2 C shredded cheddar cheese (or blend)
• 1/2 Tbsp vegetable oil

1.  Divide bacon between two mini cast iron skillets, cook over medium-high heat about 2 minutes.  Add half of potatoes to each skillet and cook, stirring occasionally, 3-4 minutes.
2.  In a medium bowl, beat eggs together with pepper until fluffy.  Stir in cheese.  Pour half into another bowl.
3.  Add bacon-potato mixture from each skillet into each bowl of egg.  Stir well.
4.  Pour oil into now-empty skillets.  Add mixtures to skillets and cook over medium-high heat until bottom is golden brown and top is lightly set.
5.  Loosen edges with heat-resistant spatula and slide each pie onto a plate.  Place another plate upside down on top of pie, and flip, holding the plates together.  Slide the now-inverted pie back into the skillet, tucking in the edges.
6.  Cook for a few more minutes, until egg is completely set.

Robyn's notes: to thaw the potatoes quickly, microwave them for a couple minutes, stirring halfway through.  Squeeze thawed potatoes in a paper towel to get all moisture out.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often