Description

Fried potatoes, crispy bacon and fried eggs all in one skillet make for a delicious breakfast. Serve it with your favorite toasts or biscuits.

Ingredients

• 3 russet potatoes
• 4 strips bacon, cut into 1 inch pieces
• 1 onion, chopped
• 1/4 c. water
• 2 cloves garlic, minced
• 2 green onions, sliced
• 1/2 t. smoked paprika
• kosher salt, to taste
• freshly ground black pepper, to taste
• 4 eggs
• 1 c. cheddar, cheese shredded

Steps

1. Scrub potatoes; chop into small cubes, about 3/4 inches thick.
2. Place a large non-stick skillet over medium heat; add bacon; fry until crispy; turn off heat. Transfer bacon to a paper towel–lined plate. Crumble bacon. Keep most of bacon fat in skillet, removing any black pieces from the bacon.
3. Turn skillet heat back to medium; add onion; sauté, stirring occasionally, until onions begin to soften. Add potatoes; toss until evenly coated in bacon fat. Pour in water; cover skillet to speed up the cooking and prevent burning; cook until potatoes are tender, about 20 minutes, checking the potatoes occasionally. If starting to brown too quickly, remove cover and add more water.