Loaded Breakfast Potatoes
Start your morning on a hearty and delicious note with Loaded Breakfast Potatoes, the ultimate one-pan breakfast packed with bold flavors and satisfying textures. This recipe combines crispy, golden russet potatoes with sautéed onions and bell peppers, savory crumbled bacon, and a generous layer of gooey melted cheddar cheese. Topped with perfectly fried eggs and garnished with fresh green onions and parsley, every bite bursts with a comforting medley of smoky, savory, and creamy tastes. With its easy prep time, vibrant ingredients, and vibrant presentation, this dish is perfect for weekend brunches or family breakfasts. Whether you're serving a crowd or indulging solo, these loaded potatoes are guaranteed to become a morning favorite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 1 cup Diced onion
- 1 cup Diced bell peppers (red, yellow, or green)
- 6 slices Cooked and crumbled bacon
- 1 cup Shredded cheddar cheese
- 4 large Eggs
- 2 tablespoons Chopped green onions
- 1 tablespoon Chopped fresh parsley (optional)
Instructions
Wash and peel the russet potatoes. Cut them into small, evenly sized cubes, about half an inch thick.
Place the diced potatoes in a large bowl and rinse under cold water to remove excess starch. Drain well and pat them dry with a clean kitchen towel.
Heat a large, non-stick skillet or cast-iron pan over medium heat. Add 2 tablespoons of olive oil and let it heat up.
Add the potatoes to the skillet in a single layer and season with salt, black pepper, garlic powder, and smoked paprika. Stir occasionally to ensure even cooking, and cook for about 15-20 minutes, or until the potatoes are golden brown and crispy on the outside. Remove the potatoes from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil along with the diced onion and bell peppers. Sauté for 5-7 minutes, or until the vegetables are softened.
Return the cooked potatoes to the skillet and stir to combine with the sautéed vegetables. Add the crumbled bacon and mix well.
Reduce the heat to low, sprinkle the shredded cheddar cheese evenly over the top of the potato mixture, and cover the skillet with a lid. Allow the cheese to melt for 2-3 minutes.
While the cheese is melting, fry the eggs in a separate pan to your desired doneness (sunny side up, over-easy, etc.).
To serve, divide the loaded breakfast potatoes among serving plates and top each portion with a fried egg. Garnish with chopped green onions and fresh parsley, if using.
Serve hot and enjoy!
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 4208 mg | 183% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 14.5 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 986 mg | 76% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1201 mg | 26% | |
*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.
