Description
Potatoes, bacon, onions, eggs, and shredded cheese make a hearty and delicious breakfast or brunch dish.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 4