Loaded Breakfast Skillet (delisch)

3 russet potatoes, rinsed and scrubbed clean
4 strips bacon, cut into 1″ pieces
1 onion, chopped
1/4 c water
2 cloves garlic
2 green onions, sliced
1/2 t smoked paprika
kosher salt
freshly ground black pepper
4 eggs
1 c shredded cheddar

Chop potatoes into small cubes, about 3/4″ thick. Place a large nonstick skillet over medium heat. Add bacon and fry until crispy. Turn off heat and transfer bacon to a paper towel–lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon. Turn heat back to medium and add onion to the skillet. Sauté; stirring occasionally until onions begin to soften. Add potatoes and toss until evenly coated in bacon fat. Pour in water and cover skillet with a large lid. (This helps speed up the cooking and prevent burning.) Cook until the potatoes are tender, about 20 min, checking the potatoes occasionally. If they start to brown too quickly remove the lid and add more water. When the potatoes are tender, remove lid and stir in garlic, green onions and paprika. Season with salt and pepper to taste. Using a wooden spoon, make 4 holes in the potatoes to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 min for a just runny egg. Serve warm.

Advertisements

Tagged:

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: