Egg Bacon and Potato Skillet
Start your day right with this hearty and flavorful Egg Bacon and Potato Skillet, a one-pan breakfast or brunch recipe that combines crispy russet potatoes, smoky bacon, and perfectly cooked sunny-side-up eggs. Infused with aromatic garlic, tender sautéed onions, and a touch of paprika, this easy-to-make skillet is both comforting and packed with savory goodness. The dish is crowned with fresh parsley for a burst of color and freshness. Ready in just 45 minutes, it’s an ideal choice for a crowd-pleasing meal that serves four, making cleanup a breeze while delivering big on taste. Perfect for mornings or even breakfast-for-dinner nights, this skillet recipe is guaranteed to become a go-to favorite.
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 6 slices Bacon
- 4 large Eggs
- 1 small Yellow onion
- 2 medium Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 tablespoons Fresh parsley
Instructions
Peel and dice the potatoes into small 1/2-inch cubes and set them aside in a bowl of water to prevent browning.
Chop the bacon into 1-inch pieces. Finely chop the onion and mince the garlic cloves.
Heat a large skillet over medium heat and add the bacon. Cook until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set it on a paper towel-lined plate to drain.
In the same skillet, remove excess bacon grease, leaving about 1-2 tablespoons in the pan. Add the olive oil to the skillet and heat over medium-high heat.
Drain and pat dry the diced potatoes. Add them to the skillet in an even layer. Sprinkle with salt, black pepper, and paprika. Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden and tender.
Add the chopped onion and minced garlic to the potatoes. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Return the cooked bacon to the skillet, stirring to combine with the potatoes and onions.
Using a spoon, create four small wells in the mixture. Crack one egg into each well. Reduce the heat to medium-low, cover the skillet, and cook for 5-7 minutes until the egg whites are set but the yolks are still runny (or longer if you prefer firm yolks).
Remove the skillet from heat and garnish with freshly chopped parsley.
Serve immediately, directly from the skillet, for a hearty and delicious meal.
Nutrition Facts
Calories |
1319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 3533 mg | 154% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 9.9 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 244 mg | 19% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3665 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
