Description
Country Breakfast Skillet: A hearty mix of crispy bacon, fluffy eggs, and savory potatoes cooked in one skillet. Quick, comforting, and crowd-pleasing.
Ingredients
Scale
- 2 tablespoons vegetable oil or bacon fat
- 1½ pounds (680g) russet potatoes, diced into ½-inch cubes
- 1 medium onion (about 1 cup/160g), diced
- 1 red bell pepper (about ¾ cup/120g), diced
- 1 green bell pepper (about ¾ cup/120g), diced
- 4 strips thick-cut bacon (about 4 oz/113g), chopped
- 8 oz (227g) breakfast sausage, casings removed if necessary
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 4–6 large eggs
- 1 cup (113g) shredded cheddar cheese
- 2 tablespoons fresh chives or green onions, chopped
- Hot sauce for serving (optional)
Instructions
- Step 1: Prepare the Potatoes Begin by parboiling your diced potatoes in salted water for about 5-6 minutes until they’re just beginning to soften but still hold their shape. Drain them well and set aside. While the potatoes are boiling, chop your vegetables and meats to have everything ready for the skillet assembly.
- Step 2: Cook the Bacon and Sausage Heat a large 12-inch cast-iron skillet over medium heat. Add the chopped bacon and cook until it begins to render its fat, about 3-4 minutes. Add the breakfast sausage, breaking it up with a wooden spoon as it cooks. Continue cooking until both meats are browned and the sausage is no longer pink, about 5-6 minutes. Transfer the meats to a paper towel-lined plate, leaving about 1 tablespoon of the rendered fat in the skillet.
- Step 3: Crisp the Potatoes Increase the heat to medium-high and add 1 tablespoon of oil to the reserved fat in the skillet. Add the parboiled potatoes in an even layer and let them cook undisturbed for 3-4 minutes to develop a golden crust. Season with salt and pepper, then toss and continue cooking for another 3-4 minutes until the potatoes are crispy on multiple sides.
- Step 4: Add the Vegetables Reduce the heat to medium and add the diced onions to the skillet. Cook for 2 minutes until they begin to soften, then add the bell peppers and garlic. Season with smoked paprika and dried thyme, stirring to combine. Cook for another 3-4 minutes until the vegetables have softened but still retain some texture.
- Step 5: Combine and Create Return the cooked bacon and sausage to the skillet, stirring everything together to create your Country Breakfast Skillet base. Taste and adjust seasonings if needed. Using the back of a spoon, create 4-6 wells in the mixture (depending on how many eggs you’re using).
- Step 6: Add the Eggs and Finish Crack an egg into each well, season the eggs with a pinch of salt and pepper, and sprinkle the shredded cheddar cheese over the entire skillet. Cover with a lid and cook for 3-5 minutes, depending on how you prefer your egg yolks—3 minutes for runny, 5 minutes for more set yolks. Finish by sprinkling the chopped chives or green onions over the top before serving your complete Country Breakfast Skillet.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/4 skillet
- Calories: 480
- Sugar: 3g
- Sodium: 840mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 250mg