Frontier Breakfast
Start your day with a hearty, rustic touch by whipping up this Frontier Breakfast—a one-pan wonder packed with bold, comforting flavors. Perfectly crispy diced russet potatoes serve as the base, while smoky crumbled bacon, fluffy scrambled eggs, and gooey melted cheddar cheese come together to create the ultimate savory breakfast skillet. Infused with the warm spices of smoked paprika and topped with freshly sliced green onions, this dish is both easy to make and guaranteed to please. Ready in just 45 minutes and ideal for feeding a hungry crowd, the Frontier Breakfast is your go-to recipe for a satisfying, no-fuss morning meal. Pair it with your favorite hot sauce for an added kick!
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Recipe Information
Ingredients
- 2 medium russet potatoes
- 6 slices bacon
- 4 large eggs
- 1 cup shredded cheddar cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 stalks green onions
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- to taste hot sauce (optional)
Instructions
Wash and scrub the russet potatoes thoroughly, then dice them into 1/2-inch cubes.
Heat the olive oil in a large skillet over medium-high heat. Add the cubed potatoes and season with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and smoked paprika. Cook for 15-20 minutes, stirring occasionally, until the potatoes are crispy and golden brown. Remove from skillet and set aside.
In the same skillet, cook the bacon slices over medium heat until crispy. Transfer the bacon to a paper towel-lined plate and crumble into bite-sized pieces once cooled.
Drain all but 1 tablespoon of the bacon grease from the skillet and reduce the heat to medium-low.
In a small bowl, whisk the eggs with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Add 1 tablespoon of butter to the skillet, allow it to melt, then pour in the eggs. Gently scramble them until they are fluffy and cooked through. Remove from the skillet and set aside.
Thinly slice the green onions and reserve for garnish.
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Return the crispy potatoes, scrambled eggs, and crumbled bacon to the skillet, stirring gently to combine and heat through.
Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet with a lid and cook on low for 2-3 minutes, or until the cheese is fully melted.
Garnish the Frontier Breakfast with the sliced green onions. Serve immediately, with hot sauce on the side if desired.
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.4 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 254 mg | 20% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 604 mg | 13% | |
*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.
