Loaded Breakfast Skillet

Ingredients

Original recipe (1X) yields 4 servings

• 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

1. Gather all ingredients.Dotdash Meredith Food Studios
2. 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.Dotdash Meredith Food Studios
3. Crumble bacon and set aside.Dotdash Meredith Food Studios
4. 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.Dotdash Meredith Food Studios
5. 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.Dotdash Meredith Food Studios
6. Crack an egg into each well; season with salt and pepper.Dotdash Meredith Food Studios
7. Sprinkle Cheddar cheese and bacon over the entire skillet.Dotdash Meredith Food Studios
8. Cover and cook until egg whites are set and yolks are still runny, about 5 minutes. Serve and enjoy!