Loaded Breakfast Skillet

My picture doesn’t do justice for this dish. I will add a better one next time I make.This is a stick with you all day kind of breakfast. Very good. I only used 2 potatoes. I didn’t have cheddar cheese, so I substituted mozzarella/provolone.


  1. 3 russet potatoes (rinsed and scrubbed clean, chopped into 3/4" cubes)
  2. 4 Slices bacon (cut into 1" pieces)
  3. 1 onion (chopped)
  4. 1/4 cup water
  5. 2 cloves garlic minced
  6. 2 green onions sliced
  7. 1/2 teaspoon smoked paprika
  8. salt
  9. pepper
  10. 4 eggs
  11. 1 cup cheddar cheese


  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.

  2. Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. (If potatoes are browning to quickly add a bit more water.)Add green onions, garlic, and paprika. Season with salt and pepper.

  3. Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.

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