Loaded Breakfast Skillet recipe
All Recipes Breakfast and Brunch Recipes Potatoes
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 eggs 1 cup shredded Cheddar cheese
Nutrition Info
- 418.4 caloriescarbohydrate: 43.1 gcholesterol: 225.6 mgfat: 18.3 gfiber: 3.5 gprotein: 21.8 gsaturatedFat: 8.8 gservingSize: -sodium: 567.1 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Loaded Breakfast Skillet
Directions
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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.
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. Add green onions, garlic, and paprika. Season with salt and pepper.
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.