Hey there, foodies! Today, I’m sharing a mouthwatering recipe that’s perfect for a hearty breakfast or brunch – the Loaded Breakfast Skillet. This recipe holds a special place in my heart as it reminds me of lazy Sunday mornings spent with my family, sharing stories and relishing a scrumptious homemade meal together.
How to Prepare Loaded Breakfast Skillet
Ingredients:
- 4 slices bacon, cut into 1-inch pieces
- 1 onion, chopped
- 3 russet potatoes, scrubbed, chopped into 3/4-inch cubes
- ¼ cup water
- 2 green onions, sliced
- 2 cloves garlic, minced
- ½ teaspoon smoked paprika
- kosher salt and freshly ground pepper to taste
- 4 large eggs
- 1 cup shredded Cheddar cheese
Directions:
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; reserve most of the bacon fat in the skillet. Crumble bacon and set aside.
- Reduce heat to medium. Cook and stir onion in reserved bacon fat until slightly softened, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover the skillet. Cook, stirring
occasionally, until potatoes are tender, about 20 minutes. Mix in green onions, garlic, and paprika. Season
with kosher salt and pepper. - Make 4 wells in potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle Cheddar cheese and bacon over the entire skillet.
Cover and cook until egg whites are set and yolks are still runny, about 5 minutes. - If potatoes start to brown too quickly, add more water.
Frequently Asked Questions:
1. Can I use a different type of cheese?
Absolutely! While Cheddar cheese adds a rich flavor, you can experiment with other cheese varieties like
Gouda, Monterey Jack, or Swiss to personalize your skillet.
2. How can I make this recipe vegetarian?
For a vegetarian twist, skip the bacon and add in some sautéed mushrooms and bell peppers for an equally
delicious outcome.
3. Can I make the potatoes crispy?
If you prefer crispy potatoes, cook them a bit longer without the lid after they’re tender, allowing them to
brown and crisp up.
4. Is there a spicy version of this recipe?
Absolutely! You can add a pinch of cayenne pepper or red pepper flakes to the paprika for a delightful kick of
heat.
5. Can I make this ahead of time?
While the skillet is best enjoyed fresh, you can prep the ingredients beforehand to save time in the morning.
Cook the potatoes and bacon ahead, then simply assemble and cook the eggs when you’re ready to serve.
6. What side dishes go well with this skillet?
This skillet pairs perfectly with some fresh fruit salad, buttered toast, or even a side of avocado slices for
a balanced and satisfying meal.
There you have it, folks! A delightful Loaded Breakfast Skillet that’s bursting with flavors and perfect for a
cozy meal with your loved ones. Enjoy every bite and create your own cherished memories around this scrumptious
dish!
Stay tuned for more delectable recipes and foodie adventures. Until next time!
Loaded Breakfast Skillet
Ingredients
- 4 slices bacon cut into 1-inch pieces
- 1 onion chopped
- 3 russet potatoes scrubbed, chopped into 3/4-inch cubes
- ¼ cup water
- 2 green onions sliced
- 2 cloves garlic minced
- ½ teaspoon smoked paprika
- kosher salt and freshly ground pepper to taste
- 4 large eggs
- 1 cup shredded Cheddar cheese
Instructions
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; reserve most of the bacon fat in the skillet. Crumble bacon and set aside.
- Reduce heat to medium. Cook and stir onion in reserved bacon fat until slightly softened, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover the skillet. Cook, stirring occasionally, until potatoes are tender, about 20 minutes. Mix in green onions, garlic, and paprika. Season with kosher salt and pepper.
- Make 4 wells in potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle Cheddar cheese and bacon over the entire skillet. Cover and cook until egg whites are set and yolks are still runny, about 5 minutes.
