Loaded Breakfast Skillet

Name: Loaded Breakfast Skillet
Prep time: 15 h
Cook time: 23 h
Total time: 38 h
Yield: 4 servings
Ingredients: 4 slices bacon (cut in 1 inch pieces); 1 onion (chopped); 3 russet potatoes (scrubbed, chopped into 3/4 inch cubes); 1/4 cup water; 2 green onions (minced); 2 cloves garlic (minced); 1/2 teaspoon smoked paprika; 4 eggs; 1 cup shredded cheddar cheese

Kelly Kittman

Prep 15 hrs15h

Cook 23 hrs23h

Serves 4

Potatoes, bacon, onions, eggs, and shredded cheese make a hearty and delicious breakfast or brunch dish.

Ingredients

4 slices bacon (cut in 1 inch pieces)
1 onion (chopped)
3 russet potatoes (scrubbed, chopped into ¾ inch cubes)
¼ cup water
2 green onions (minced)
2 cloves garlic (minced)
½ teaspoon smoked paprika
4 eggs
1 cup shredded cheddar cheese

Instructions

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1
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, . 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 . 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 . 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 .
4
Cook's Note: If potatoes start to brown too quickly, add more water. Use scrambled eggs then put in oven for at 350.

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