Loaded Breakfast Skillet
This breakfast skillet is loaded with potatoes, bacon, onions, eggs, and shredded cheese for a hearty and delicious breakfast or brunch dish.
Ingredients
- 4 slices bacon cut into 1-inch pieces
- 1 onion chopped
- 3 russet potatoes scrubbed, chopped into 3/4-inch cubes
- ¼ cup water
- 2 green onions sliced
- 2 cloves garlic minced
- ½ teaspoon smoked paprika
- kosher salt and freshly ground pepper to taste
- 4 large eggs
- 1 cup shredded Cheddar cheese
Instructions
- Gather all ingredients.
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; reserve most of the bacon fat in the skillet.
- Crumble bacon and set aside.
- Reduce heat to medium. Cook and stir onion in reserved bacon fat until slightly softened, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover the skillet. Cook, stirring occasionally, until potatoes are tender, about 20 minutes.
- Mix in green onions, garlic, and paprika. Season with kosher salt and pepper. Make 4 wells in potato mixture using a wooden spoon, revealing the bottom of the skillet.
- Crack an egg into each well; season with salt and pepper.
- Sprinkle Cheddar cheese and bacon over the entire skillet.
- Cover and cook until egg whites are set and yolks are still runny, about 5 minutes. Serve and enjoy!
Notes
Recipe Tip
If potatoes start to brown too quickly, add more water.