Loaded Breakfast Skillet
- 3 russet potatoes, rinsed and scrubbed
- 4 strips bacon, cut into 1" pieces
- 1 onion, chopped
- 1/4 cup water
- 2 cloves garlic
- 2 green onions, sliced
- 1/2 teaspoon smoked paprika
- kosher salt
- freshly ground pepper
- 4 eggs
- 1 cup cheddar cheese
Chop potatoes into small cubes about 3/4 " thick.
Place a large non stick skillet over medium heat. Add bacon and fry until crispy. Turn off heat and transfer bacon to a paper towel lined plate. keep most of the bacon fat in skillet, removing any black pieces from the skillet.
Turn the heat back to medium and add the onion to the skillet. Sauce stirring occasionally, until onions begin to soften. Add potatoes and toss until evenly coated with bacon fat. Pour in water and cover skillet with a large lid. ( this helps speed up the cooking and prevents burning). Cook until the potatoes are tender, about 20 minutes, checking potatoes occasionally, if they start to brown too quickly, remove the lid and add a little more water.
When the potatoes are tender, remove the lid and stir in garlic, green onion, and paprika. Season with salt and pepper to taste. using a wooden spoon, make four holes in the potatoes to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve and enjoy
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