Loaded Breakfast Skillet
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
Directions
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Scrub potatoes; chop into small cubes, about 3/4 inches thick.
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.
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.
When potatoes are tender, remove lid; stir in garlic, green onions, and paprika; season with salt and pepper, to taste. Use a spatula/spoon to make 4 holes, moving the potatoes to reveal the bottom of skillet. Crack an egg into each hole; season each egg with salt and pepper. Sprinkle cheese and crumbled bacon over the entire skillet. Replace lid; cook until eggs are cooked to your liking, about 5 minutes for a runny egg.
Serve warm.
4 servings.