Ingredients
Here’s everything you need to whip up this delicious breakfast skillet:
- 4 slices of thick-cut bacon
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 medium potatoes, peeled and cubed
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 4 large eggs
- 1 cup shredded cheddar cheese
- Chopped fresh parsley, for garnish
If you’re feeling adventurous, try swapping out the cheddar for pepper jack or adding some chorizo for an extra kick. The key is making it your own, just like my abuela taught me with her secret spice blends.
Instructions
- Begin by heating a large skillet over medium heat. Add the bacon slices and cook until crispy, about 4-5 minutes per side. Remove the bacon and let it drain on a paper towel-lined plate.
- In the same skillet, add the olive oil, then toss in the diced onion and red bell pepper. Sauté until the onions are translucent, about 5 minutes.
- Add the cubed potatoes to the skillet. Season with salt, pepper, and smoked paprika. Stir occasionally, allowing the potatoes to cook for about 15 minutes, or until they are golden and tender.
- Crumble the cooked bacon and sprinkle it over the potato mixture. Make small wells in the mixture and crack an egg into each well.
- Reduce the heat to low, cover the skillet, and let the eggs cook for about 5 minutes, or until the whites are set but the yolks are still runny.
- Sprinkle the shredded cheddar cheese over the top and cover again for another 2 minutes, or until the cheese is melted.
- Garnish with chopped fresh parsley and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International