This breakfast skillet is loaded with potatoes, bacon, onions, eggs, and shredded cheese for a hearty and delicious breakfast or brunch dish.
Prep Time::15 mins
Cook Time::40 mins
Total Time::55 mins
Servings::4
Ingredients
4 slices bacon, cut into 1-inch pieces
1 onion, chopped
3 russet potatoes, scrubbed, chopped into 3/4-inch cubes
¼ cup water
2 green onions, sliced
2 cloves garlic, minced
½ teaspoon smoked paprika
kosher salt and freshly ground pepper to taste
4 large eggs
1 cup shredded Cheddar cheese
Directions
Gather all ingredients.
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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.
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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.
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Mix in green onions, garlic, and paprika. Season with kosher salt and pepper. Make 4 wells in potato mixture using a wooden spoon, revealing the bottom of the skillet.
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Crack an egg into each well; season with salt and pepper.
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Sprinkle Cheddar cheese and bacon over the entire skillet.
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Cover and cook until egg whites are set and yolks are still runny, about 5 minutes. Serve and enjoy!
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Recipe Tip
If potatoes start to brown too quickly, add more water.