bacon, egg & crispy potato breakfast skillet {one-pan dish}
Bacon, egg & crispy potato breakfast skillet {one-pan dish} might be a good recipe to expand your breakfast collection. For $4.23 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free recipe has 886 calories, 34g of protein, and 64g of fat per serving. 77 people have tried and liked this recipe. If you have baby potatoes, jalapeno, green onions, and a few other ingredients on hand, you can make it. It is brought to you by The Wicked Noodle. From preparation to the plate, this recipe takes approximately 30 minutes. With a spoonacular score of 89%, this dish is excellent. Try Baked Potato Bacon Egg Breakfast Skillet, Cheesy Bacon And Egg Hash (Breakfast Skillet), and Breakfast in minutes: One-Pan Crispy Bacon and Roasted Asparagus with Baked Eggs for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 pounds tiny baby potatoes (the tiniest you can find)
6 large eggs, beaten well with 1 T water
1/4 cup chopped flat-leaf parsley
2 green onions, chopped
1 jalapeno, minced
1-2 cups reduced-sodium chicken stock or broth
1/2 red bell pepper, diced
1 cup shredded cheddar cheese
1/2 cup sour cream
8 slices thick-cut bacon, cooked and crumbled
4 T unsalted butter
Equipment:
frying pan
broiler
oven
Cooking instruction summary:
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 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 oven. Top cooked eggs with cheese, then bacon, sour cream and remaining ingredients. Serve immediately.
Step by step:
1. Place one layer of baby potatoes in a 12-inch cast-iron skillet, fitting slightly snugly.
2. 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.
3. Remove cover from skillet and cook another 5 minutes.
4. 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).
5. Place skillet under broiler and, watching carefully, cook the top of the eggs until just done.
6. Remove skillet from oven. Top cooked eggs with cheese, then bacon, sour cream and remaining ingredients.
7. Serve immediately.
Nutrition Information:
covered percent of daily need
