Bacon, Egg, and Potato Breakfast Skillet
Ingredients
- 4 strips bacon cut into 1-inch pieces
- 6 cups frozen cubed southern style hash browns fresh potatoes can also be used
- ½ cup white onion
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup water
- 1 clove garlic minced, optional
- 4 large eggs
- 1 cup shredded cheddar cheese
- 2 tbsp sliced green onions optional
Instructions
- In a large skillet, cook bacon over medium-high heat until crisp.
- Remove bacon and drain on paper towels, leaving about 2 tbsp of drippings in the skillet.
- Add onion and potatoes to the pan stirring to coat in bacon drippings and cook for a couple of minutes.
- Add water and cover skillet. Cook for 15 minutes or until soft, only flipping once or twice. (When you let the potatoes sit without flipping, they get nice and brown.)
- Stir in garlic and cook for a minute. Add salt and pepper to taste.
- Make four wells in the potatoes, exposing the skillet underneath.
- Carefully crack an egg in each spot.
- Cover skillet and let eggs cook over low heat until egg whites are set, about 8-10 minutes.
- Sprinkle cheese and bacon on top during the last couple minutes of cooking.
- Sprinkle with green onions and serve.