This hearty breakfast skillet has it all - crispy potatoes, eggs, bacon and loads of other toppings! All made together in one cast-iron skillet.
We had some gorgeous weather here in Northern VA last week. Normally at this time of the year, it's very hot and very humid and we're all holed up indoors where there's some air-conditioned relief. This year, however, our 4th of July weather couldn't have been more perfect - mid to upper '70's, no humidity, not a cloud in the sky.
Which, of course, made me crave something hearty for breakfast. During these hot summer months, my breakfasts are typically nothing more than a smoothie or a healthy green juice - it's just too hot for my usual voracious appetite.
And who wants to cook over a hot stove when it's 95 degrees outside? I'd kept all the windows open overnight and when we woke up it was only 65 degrees in the house with sunny skies all-around. And so I got making this yummy breakfast skillet.
I crisped some bacon in my cast-iron skillet (nothing else will do when it comes to bacon!), drained the grease and added my potatoes. This is the easiest method for cooking potatoes (it comes from Jacques Pepin) and it is so good.
Feel free to make just the potatoes and stop there - the potatoes are crispy on the bottom and soft on the top - they make a terrific side dish. But I didn't want to stop there, I had a hearty breakfast skillet in mind.
Start with teeny, tiny baby potatoes, the smallest you can find. Lay them in the skillet in one layer. You're going to add some chicken stock to your pan, too, enough to come about halfway up the sides of the potatoes.
Cover and cook for about 5 minutes or so. Remove cover, add some butter and let it melt onto and into the potatoes. Allow all the liquid to evaporate - that's when you'll hear the potatoes starting to sizzle. Which means they're starting to brown, which means they're about to turn into something heavenly.
You'll gently press down each potato to flatten them slightly, giving them a nice flat bottom so they can really crisp up. As I said, you can stop here and eat to your heart's content if you wish.
After this, things speed up significantly. Pour over some beaten eggs, finish cooking in the oven, pull it out then add all your toppings. Cheese goes on first so it has time to melt thoroughly.
Then feel free to add whatever toppings you like. We prefer bacon around these parts but sausage would be fantastic, too.
What is it about one-pan breakfast skillets that are so appealing? Fewer dishes to wash, of course. Not having to keep an eye on three pans on the stove is also nice.
And there's just something satisfying about slicing this hearty breakfast into pieces and knowing that it's all there - the meat, the potatoes, the eggs. What's not to love about that?
More delicious breakfast recipes:
- Raspberry Almond Flour Pancakes
- Baked Eggs in Tomato-Chipotle Sauce
- Avocado Baked Eggs
- Butter & Cream Poached Eggs (great for Keto!)
- 45 Easy Breakfast Ideas
Bacon, Egg & Crispy Potato Breakfast Skillet
You can cook your bacon in the cast-iron skillet first, then just set bacon aside and discard grease. No need to wipe out the skillet, just add your potatoes and start cooking.
Ingredients
- 2 pounds tiny baby potatoes (the tiniest you can find)
- 1-2 cups reduced-sodium chicken stock or broth
- 4 T unsalted butter
- 6 large eggs (beaten well with 1 T water)
- 1 cup shredded cheddar cheese
- 8 slices thick-cut bacon (cooked and crumbled)
- ½ cup sour cream
- ½ red bell pepper (diced)
- 1 jalapeno (minced)
- 2 green onions (chopped)
- ¼ cup chopped flat-leaf parsley
Instructions
- Place one layer of baby potatoes in a 12-inch cast-iron skillet, fitting slightly snugly. Pour chicken stock over potatoes just until halfway up their sides. Bring to a boil over medium-high heat. Reduce heat to medium, cover skillet and cook for 5 minutes.
- Remove the cover from skillet and cook another 5 minutes. Cut butter into four pieces and lay each piece of butter in a different spot over the potatoes, allowing to melt. DO NOT STIR. Keep cooking until all liquid has evaporated and you hear a sizzling sound – that sound means that the potatoes are now starting to brown. Using something flat-bottomed (I use a tamper but anything flat-bottomed will do), gently press down on each potato to flatten gently (it’s okay if they split). Now just leave them alone to brown – no stirring – for another 5 minutes, checking the bottoms occasionally.
- Once the bottoms of the potatoes have browned, pour beaten eggs over potatoes. Reduce heat to medium-low, cover and cook until the egg on the side is starting to look done (about 3 minutes). Place skillet under broiler and, watching carefully, cook the top of the eggs until just done.
- Remove skillet from the oven. Top cooked eggs with cheese, then bacon, sour cream, and remaining ingredients. Serve immediately.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 373Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 190mgSodium: 551mgCarbohydrates: 28gNet Carbohydrates: 25gFiber: 3gSugar: 3gProtein: 17g
This data was provided and calculated by Nutritionix.
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Deb says
Could cut up potatoes be subbed for the tiny potatoes?
Kristy Bernardo says
You could try it but tiny potatoes will definitely work best here.
Donna says
I scaled this down for a 6" skillet, and it worked out well. Since I run a bed and breakfast, I think if I par-cook the potatoes ahead, I can save some time the following morning. The potatoes stay crispy even with the eggs in the pan, but the best thing of all is that this dish has such visual appeal.
Kristy Bernardo says
Hi Donna,
So glad you liked the recipe! Par-cooking the potatoes is a great idea and, you're right, will definitely save you some time. Perfect recipe for a B&B!
MarlaMeridith says
Oh does this look wonderful!
Carol Spodobalski says
This is perfect for "Breakfast for Dinner". Thanks for the inspiration.
the wicked noodle says
My pleasure, Carol 🙂
Courtney Thomas Cahill says
wow! I could eat this for all three meals!
Liz Weber Berg says
Love a delicious, protein packed breakfast!
Stephanie Manley says
Love easy one pan meals. Looks delicious!
the wicked noodle says
Thanks, Stephanie!
Nicole, RD says
I LOVE that the potatoes in this are whole. How fun and unique! And that first picture is so colorful! Love!
the wicked noodle says
Thank you so much, Nicole!!
Beth Manos Brickey says
this looks amazing!! my kind of breakfast.
Melanie | Melanie Makes says
Um, that layer of potatoes? Hello, delish! Pinned!
the wicked noodle says
Thanks so much, Melanie!
30AEats says
Yum!
Jessica @ A Kitchen Addiction says
We love breakfast skillets! This one sounds wonderful!
the wicked noodle says
Thanks, Jessica!
Janelle Dangerfield Shank says
This would have hit the spot this morning!
Beth @ The First Year says
I am swooning over your cast iron skillet, I need one! Looks delicious Kristy!
the wicked noodle says
You definitely need one, Beth! They're a must if you do a lot of cooking (and I know you do)!
Dorothy Reinhold says
breakfast, lunch or dinner for us!
Nancy Piran says
oh my goodness! Perfection!
Rachel Doré Currier says
Yes please!
Matt Robinson says
This is so my kind of breakfast, love those baby potatoes!!!
the wicked noodle says
Thanks, Matt!
the wicked noodle says
Thank you, Paulette!
Paulette Dale says
Looks good
@kitchenmoxienet says
We love #BreakfastForDinner in our house, but this one-pan-wonder http://t.co/jKOgmPPRmd via @thewickednoodle takes it to a whole new level!
@thewickednoodle says
bacon, egg & potato breakfast skillet + all in one pan = awesome.
http://t.co/JX4UzJlI7w #recipe #breakfast #brunch http://t.co/HZOeNz4j62