Bacon Egg Potato Breakfast Skillet (Print Format)
Crisp bacon, tender potatoes, and eggs topped with cheddar make a hearty start to the day in one skillet.
# Ingredients:
01 -
4 strips bacon, cut into 1-inch pieces
02 -
6 cups frozen cubed southern style hash browns (approximately 30 ounces total)
03 -
1/2 cup white onion, finely chopped
04 -
1/2 teaspoon salt
05 -
1/4 teaspoon black pepper
06 -
1/4 cup water
07 -
1 clove garlic, minced (optional)
08 -
4 large eggs
09 -
1 cup shredded cheddar cheese
10 -
2 tablespoons sliced green onions (optional)
# Steps:
01 -
In a large skillet, cook the bacon over medium-high heat until crisp. Remove and drain on paper towels, leaving 2 tablespoons of drippings in the skillet.
02 -
Add the white onion and frozen hash browns to the skillet. Stir to coat with the bacon drippings and cook for 2 minutes. Add water and cover. Cook for 15 minutes, flipping only occasionally, until potatoes are browned and tender.
03 -
Stir in the minced garlic and cook for an additional minute. Adjust salt and pepper to taste.
04 -
Create four wells in the potato mixture, exposing the skillet underneath. Carefully crack an egg into each well. Cover the skillet and cook over low heat until egg whites are set, 8-10 minutes.
05 -
During the last 2 minutes of cooking, sprinkle cheddar cheese and cooked bacon evenly over the dish. Garnish with sliced green onions if desired, and serve hot.