Bacon, Egg, and Potato Breakfast Skillet all made in one-pan! You’ll love this easy breakfast recipe. What can be better than cheesy potatoes, crispy bacon, and over easy eggs? You could even have this for dinner!
Bacon, Egg, and Potato Breakfast Skillet
I’ll be totally honest, I’m not a huge breakfast person probably because I’m not a morning person. My nephew Sam and his wife came to visit this weekend and I knew I had to up my breakfast game.
My sister cooked a hot breakfast for her five boys every…single…day…of their childhood. Cold cereal wasn’t an option. I keep telling her she has set up all of their future wives for failure. No one can live up to those expectations.
I found myself frantically brainstorming breakfast ideas for Sam and Miranda’s visit. Things I could actually make for them while trying to get my other kids off to school. I ended up making these Fluffy Pancakes with homemade buttermilk syrup (recipe to come), these Soft Cinnamon Rolls (made these the night before), and these Jelly Roll Pancakes over the weekend.
This Bacon, Egg, and Potato Breakfast Skillet was supposed to be on the menu but I didn’t quite get to it. This recipe is so easy though! It’s a breakfast skillet made all in one-pan!
SHREDDED vs COUNTRY STYLE (CUBED) HASH BROWNS
It really comes down to personal preference whether you like your potatoes shredded or cubed.
What I do know is that for both type of hash browns the key to cooking is this. Try not to flip them. The best way to get that nice brown crispy exterior is to let them sit on the pan and get that nice brown crust.
CAN I USE FRESH POTATOES IN THIS BREAKFAST SKILLET?
Absolutely. If you want to use fresh potatoes, peel and dice the potatoes and cook according to the recipe instructions. I usually love fresh potatoes but the frozen cubed hash browns are very convenient and all uniform in size.
DO I HAVE TO ADD GARLIC?
No! I mean garlic doesn’t really seem like a breakfast ingredient. I can’t help myself. I love the flavor. If you’re making it for breakfast you can totally leave it out. But since I make this more for brunch or even dinner, I love the added flavor.
OTHER BREAKFAST RECIPES
- 4 strips bacon cut into 1-inch pieces
- 6 cups (about 3/4 of 30 ounce bag) frozen cubed southern style hash browns, fresh potatoes can also be used
- 1/2 cup white onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup water
- 1 clove minced garlic, (this is optional)
- 4 large eggs
- 1 cup shredded cheddar cheese
- 2 tablespoons sliced green onions, (optional)
- In a large skillet, cook bacon over medium-high heat until crisp. Remove bacon and drain on paper towels, leaving about 2 tablespoons of drippings in the skillet.
- Add onion and potatoes to the pan stirring to coat in bacon drippings and cook for a couple of minutes. Add water and cover skillet. Cook for 15 minutes or until soft, only flipping once or twice. When you let the potatoes sit without flipping, they get nice and brown. Stir in garlic and cook for a minute. Add more salt and pepper to taste.
- Make four wells in the potatoes, exposing the skillet underneath. Carefully, crack the egg in each spot. Cover skillet and let eggs cook over low heat until egg whites are set, about 8-10 minutes. Sprinkle cheese and bacon on top during the last couple minutes of cooking. Sprinkle with green onions and serve.
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g