This breakfast skillet is loaded with potatoes, bacon, onions, eggs, and shredded cheese for a hearty and delicious breakfast or brunch dish.
Ingredients
- slices bacon: 4 piece (cut into 1-inch pieces)
- onion: 1 piece (chopped)
- russet potatoes, scrubbed, chopped into 3/4-inch cubes: 3 piece
- water: 0.25 cup
- green onions: 2 piece (sliced)
- garlic: 2 clove (minced)
- smoked paprika: 0.5 tsp
- kosher salt and freshly ground pepper: (to taste)
- eggs: 4 piece
- cheddar cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; reserve most of the bacon fat in the skillet. Crumble bacon and set aside.
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Reduce heat to medium. Cook and stir onion in reserved bacon fat until slightly softened, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover the skillet. Cook, stirring occasionally, until potatoes are tender, about 20 minutes. Mix in green onions, garlic, and paprika. Season with kosher salt and pepper.
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Make 4 wells in potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle Cheddar cheese and bacon over the entire skillet. Cover and cook until egg whites are set and yolks are still runny, about 5 minutes. Coco
