Breakfast Skillet with Potatoes, Eggs, Bacon and Cheddar

Savory Breakfast Skillet with Potatoes and Eggs

Small cubes of browned potato fill this skillet, with four eggs cooked in separate wells rather than mixed into the hash. Cheddar melts around the eggs; crisp bacon and sliced green onions go on just before serving.

Cook the potatoes until their centers are fork-tender before adding the eggs—the brief covered finish will set the whites but won’t soften hard potatoes. Check the eggs early to keep the yolks soft, or leave them covered a little longer for firmer yolks.

Ingredients for the Breakfast Skillet

• 1 1/4 pounds Yukon gold potatoes (about 565g), unpeeled and cut into roughly 1/2-inch cubes
• 4 slices bacon (about 100g)
• 1/2 medium yellow onion (about 75g), diced
• Up to 1 tablespoon neutral cooking oil, as needed
• About 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 4 large eggs
• 3/4 cup shredded cheddar cheese (about 85g)
• 2 green onions, thinly sliced

How to Make the Potato and Egg Skillet

1. Prepare the vegetables: Cut the potatoes into similar-size cubes so they cook evenly. Dice the yellow onion and slice the green onions.
2. Crisp the bacon: Heat a 12-inch skillet over medium heat. Cook the bacon uncovered until browned and crisp, about 5 to 7 minutes. Transfer it to a plate, then chop or crumble it. Leave about 1 tablespoon of drippings in the skillet.
3. Cook the potatoes: Add the potatoes, salt, and pepper. Add a little oil if the pan is dry or the potatoes begin to stick. Spread the potatoes out and cook uncovered over medium to medium-high heat, leaving them undisturbed for 3 to 4 minutes at a time before turning. Add the diced onion after about 8 to 10 minutes. Cook until the potatoes have browned edges and fork-tender centers, about 17 to 22 minutes total. Start checking tenderness around 15 minutes, and taste for seasoning before adding the eggs. If the potatoes darken before they soften, lower the heat and cover briefly; then uncover to let moisture evaporate.
4. Add the eggs and cheese: Reduce the heat to low. Make four separate wells in the tender potatoes and crack one egg into each. Scatter the cheddar over the potatoes and around the eggs, leaving most of the yolks visible.
5. Cover and finish: Cover the skillet and cook until the whites are opaque and set and the cheese has melted, approximately 4 to 7 minutes. Begin checking after 3 minutes. Remove the skillet from the heat when the yolks reach your preferred firmness, then scatter the bacon and green onions over the top. Serve directly from the skillet.

How to Get Tender Potatoes with Browned Edges

A 12-inch skillet gives the potato cubes room to brown instead of steaming in a crowded pan. If using a smaller skillet, cook the potatoes in batches and return them all to the pan before making the egg wells. Let the cubes sit briefly between turns, but turn them before they scorch. The potatoes must be tender before the eggs go in.

When Are the Skillet Eggs Done?

Look for whites that are opaque and set, including near the edges of each well. A tight-fitting lid can cook the yolks quickly, so check early if you want them soft. The hot skillet will continue to firm the eggs after it comes off the burner. Offer hot sauce at the table, if desired.

Potato Options and a Meatless Variation

Baby red potatoes can replace Yukon golds if cut equally small. Frozen diced hash browns also work, but their moisture and cooking time may differ. Cook them until browned and tender before adding the eggs rather than relying on the fresh-potato timing.

For a meatless version, omit the bacon, cook the potatoes in oil, and add diced bell pepper with the onion. This variation will look different from the bacon-and-cheddar skillet.

Leftovers and Reheating

Promptly refrigerate leftovers in a covered container. Reheat gently in a covered skillet until hot throughout; the yolks will firm up and the potatoes may soften. For better make-ahead texture, prepare the potato mixture ahead and cook fresh eggs in it just before serving.

For another savory potato-and-egg breakfast, try these breakfast tacos with eggs, potatoes, and chorizo. For a baked option to feed a group, see this hash brown breakfast casserole.

Nutrition

Approximate nutrition per serving (1/4 of the skillet): 400 calories, 18g protein, 24g fat, and 28g carbohydrates. Approximate per 100g: 170 calories, 8g protein, 10g fat, and 12g carbohydrates. Values vary with the bacon drippings retained, oil used, and cooked weight.