Skillet Scrambled Eggs

By á-107194

Ingredients

• 1 pound russet potatoes, peeled and diced
• 1 tablespoon plus 1 1/4 teaspoons kosher salt, divided
• 1/2 pound bacon
• 1 large yellow onions, chopped
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 10 large eggs
• 3/4 teaspoon black pepper, divided

Details

Servings 6
Preparation time 20mins
Cooking time 25mins

Preparation

Step 1

Bring potatoes, 4 cups water and 1 tablespoon salt to a boil in a saucepan over high. Reduce to medium low, and cook until almost fork tender, about 3 minutes. Drain and transfer to a baking sheet to cool.

Cook the bacon in a 12 to 14 inch nonstick skillet over medium until crisp, 8 to 10 minutes. Remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet and another 1 tablespoon in a bowl for later use. Cool and crumble bacon.

Add onion and peppers to skillet over medium-high, until onion is browned and peppers are softened, about 10 minutes. Add potatoes, to skillet, and toss with onion mixture until combined. Press potato mixture into an even layer, and cook, undisturbed, until mixture is golden brown on bottom, about 4 minutes. Working in sections, gently flip over potato mixture, and cook, undisturbed, until golden brown, about 4 minutes.

Lightly beat together eggs, 3/4 teaspoon salt and 1/4 teaspoon pepper. Using a spoon, push the potato mixture to one side of the skillet; add the beaten egg and reserved 1 tablespoon drippings to empty side of eggs with drippings, until softly scrambled, about 3 minutes. Add bacon, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Gently fold mixture together and serve.