Breakfast Skillet

I have been fighting a terrible cold for over a week, and I’ve had no desire to cook big meals. I was craving a skillet breakfast with cheesy breakfast potatoes loaded with onions and bacon, topped with a perfectly cooked yolky egg.  My kids don’t like eggs, so I made them French toast to go with their breakfast potatoes. This easy breakfast skillet was a big hit with my husband and me, and we devoured it.

Breakfast Skillet

Ingredients:

• 15 red baby potatoes, diced into bite-sized pieces
• 5 slices of bacon
• ½ yellow onion, diced
• ½ red, orange, or yellow pepper, diced (I used mini peppers)
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried parsley
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 1 clove of garlic, minced
• 2 tsp butter
• 3 eggs

Serving:

• 2 green onions, diced
• Cheddar cheese, shredded, to taste
• Hot Sauce
• Salsa

How to Make a Breakfast Skillet:

Par-cook the potatoes in a large saucepan of well-salted water. Bring to a boil over high heat for 7 minutes, then remove from the heat. Drain water.

Meanwhile, cook the bacon in a large skillet until browned and crisp. Remove from the skillet and set on a paper towel to drain grease. Chop into bits.

Remove all but 2 teaspoons of bacon grease from the skillet, then add the drained par-cooked potatoes.

Finish cooking the breakfast potatoes over medium heat, stirring occasionally, for 15 minutes.

Add the onion and bell pepper to the potatoes, along with the paprika, garlic powder, onion powder, parsley, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and continue cooking for an additional 15 minutes, stirring occasionally.

Add the minced garlic and cook, stirring constantly for 60 seconds, then turn the heat to low.

Cook the eggs by heating the butter in a nonstick skillet over medium heat. Crack the eggs into the warm pan, and once the egg whites are no longer transparent, add 2 tsp of water to the pan and cover with a lid. Cook for about 1 minute or until the yolk is clouded over.  Season with sea salt and freshly cracked black pepper to taste.  Side Note: Don’t overcook or the yolk will be hard instead of being jammy. 

To serve, layer the potatoes on a plate, sprinkle with shredded cheddar cheese, add some bacon crumbles and green onions, then top with an over-easy egg or two.

Serve immediately with hot sauce if desired. Enjoy!

Breakfast Skillet

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Course: Breakfast

Cuisine: American

Servings: 2 - 3

Author: Pam - For the Love of Cooking

Equipment

• Large saucepan
• Large skillet
• Nonstick Skillet

Ingredients

• 15 red baby potatoes diced into bite-sized pieces
• 5 slices of bacon
• ½ yellow onion diced
• ½ red orange, or yellow pepper, diced (I used mini peppers)
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried parsley
• Crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• 1 clove of garlic minced
• 2 tsp butter
• 3 eggs

Serving:

• 2 green onions diced
• Cheddar cheese shredded, to taste
• Hot Sauce
• Salsa

Instructions

• Par-cook the potatoes in a large saucepan of well-salted water. Bring to a boil over high heat for 7 minutes, then remove from the heat. Drain water.
• Meanwhile, cook the bacon in a large skillet until browned and crisp. Remove from the skillet and set on a paper towel to drain grease. Chop into bits.
• Remove all but 2 teaspoons of bacon grease from the skillet, then add the drained par-cooked potatoes.
• Finish cooking the breakfast potatoes over medium heat, stirring occasionally, for 15 minutes.
• Add the onion and bell pepper to the potatoes, along with the paprika, garlic powder, onion powder, parsley, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and continue cooking for an additional 15 minutes, stirring occasionally.
• Add the minced garlic and cook, stirring constantly for 60 seconds, then turn the heat to low.
• Cook the eggs by heating the butter in a nonstick skillet over medium heat. Crack the eggs into the warm pan, and once the egg whites are no longer transparent, add 2 tsp of water to the pan and cover with a lid. Cook for about 1 minute or until the yolk is clouded over.  Season with sea salt and freshly cracked black pepper to taste.  Side Note: Don't overcook or the yolk will be hard instead of being jammy. 
• To serve, layer the potatoes on a plate, sprinkle with shredded cheddar cheese, add some bacon crumbles and green onions, then top with an over-easy egg or two.
• Serve immediately with hot sauce if desired. Enjoy!

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