Bacon Egg Potato Breakfast Skillet

This cozy bacon egg and potato breakfast skillet is my go to when I want something hearty yet easy for a relaxed weekend brunch or to impress guests. Everything cooks in one pan so the kitchen stays tidy and the flavors have a chance to blend beautifully. There is something so comforting about the mix of crispy potatoes with gooey cheese and golden eggs on top.

My family absolutely loves this skillet breakfast. I remember making it once when we woke up to unexpected guests and it turned into one of our most complimented breakfasts ever.

Ingredients

• Bacon: provides a smoky flavor and savory crunch try to choose thick cut for a heartier bite
• Frozen cubed hash browns: make this super fast but you can use fresh potatoes just dice them small for even cooking
• White onion: adds sweetness and depth look for onions that feel firm with shiny skins
• Salt and pepper: round out the seasonings I usually use freshly cracked black pepper for the best aroma
• Water: helps steam and soften the potatoes creating a tender inside while the outside crisps
• Garlic: gives a little aromatic punch go for a fresh clove unless you really want to skip it
• Eggs: make the dish feel extra special use the freshest ones you can find and let them come to room temp for better cooking
• Shredded cheddar cheese: creates that delicious melty finish sharp cheddar adds a nice kick
• Green onions: add a pretty garnish and mild bite pick the ones with bright green tops

Step by Step Instructions

Cook the Bacon:

Start by adding bacon pieces to a cold large skillet. Turn the heat to medium high and let the bacon render slowly so it gets both crispy and golden and the fat is released into the pan. Once crisp transfer the bacon to a paper towel lined plate but leave about two tablespoons of the drippings behind in the skillet.

Cook the Potatoes and Onion:

Add the diced onion and the frozen or fresh cubed potatoes to the hot bacon drippings. Give everything a good stir to coat the potatoes and onions in the flavorful fat. Let them cook for a couple of minutes to start browning. Add the water then cover the skillet with a lid so the steam helps soften the potatoes. Cook for fifteen minutes or until the potatoes become tender only flipping them once or twice. Letting them sit untouched helps them brown and form a crust which adds both flavor and texture.

Add Garlic and Seasonings:

Once the potatoes are soft and some edges look golden stir in the minced garlic. Let it cook for about a minute so the aroma releases but it does not burn. Taste and add more salt and pepper if needed to season everything well.

Make Wells and Add Eggs:

Use a spoon to make four little wells in the potatoes exposing the skillet underneath each spot. Carefully crack one egg into each well. This helps keep the eggs nicely contained and shows off those runny yolks as they cook.

Cook Eggs and Finish with Cheese and Bacon:

Reduce the heat to low and cover the skillet again. Let the eggs cook undisturbed until the whites are set which takes about eight to ten minutes. In the last couple minutes sprinkle the shredded cheddar over the potatoes and eggs so it melts. Scatter the crispy bacon pieces back over the top.

Garnish and Serve:

Finish with sliced green onions for a fresh pop of color and flavor. Serve the skillet hot and make sure to scoop up some crispy potatoes cheesy bits bacon and a golden egg in every serving.

Save

You Must Know

The crispy potatoes are the biggest crowd pleaser in our house. I always remember the little faces of my nieces and nephews lighting up when they see the cheese melting over everything. My favorite part is cracking into an egg and letting that yolk run over the potatoes.

How to Store Leftovers

Let your skillet cool to room temperature before transferring. Store leftovers in an airtight container in the fridge for up to three days. I suggest reheating on the stovetop covered over low heat to bring back that cheesy texture. If you are making this ahead for meal prep you may want to add the eggs just before serving for best results.

Ingredient Swaps

Feel free to use diced sweet potatoes for a different flavor or toss in chopped bell peppers for extra color. Monterey Jack or pepper jack cheese work beautifully if you want more mild or spicy notes. Vegetarian bacon or skipping the bacon entirely still yields a great breakfast.

Serving Ideas

This skillet is perfect on its own but sometimes I serve it with hot sauce or a side of fresh fruit for balance. For a bigger brunch add toast or a green salad. If your crowd is extra hungry serve with avocado slices for some creamy contrast.

Save

The Roots of Skillet Breakfasts

These kinds of one pan breakfasts have a long, comforting history in American kitchens. They were born out of the need for nourishing meals that used every bit of what was on hand. The skillet lets all the flavors mingle and become more than the sum of their parts and the tradition is just as delicious now as it was generations ago.

Recipe FAQs

→ What type of potatoes work best for this skillet?

Southern style frozen hash browns offer convenience, but fresh potatoes diced into small cubes crisp well and hold their shape. Yukon Gold or Russet potatoes are classic choices.

→ How do I keep the potatoes from sticking?

Cooking the potatoes in bacon drippings and flipping only once or twice helps achieve a crisp crust while preventing sticking. A well-heated skillet also makes a difference.

→ Can I use a different cheese?

Cheddar melts beautifully, but you can substitute Monterey Jack, Swiss, or pepper jack for a different flavor.

→ Is it possible to cook the eggs scrambled instead?

Absolutely. If you prefer scrambled eggs, simply add beaten eggs on top of the potatoes and cook until set, stirring gently.

→ What are some suggested garnishes?

Green onions add freshness, but you can also top with parsley, chives, or a dollop of sour cream.