How about a go-to easy dinner idea. Or should I say “Brinner?”
With Breakfast Skillet, all of your favorite elements of breakfast (bacon, potatoes and eggs) made in one skillet and covered in cheese. Does it get any better?
This is one of those, I-have-no-idea-what-I’m-going-to-make-tonight-for-dinner-need-something-yummy-and-quick kinda meals. There are just a few ingredients that I usually have on hand and everyone here loves it — and sometimes I just crave it like crazy…
In a big ol’ cast iron skillet fry up at least six slices of bacon to whatever crispiness you prefer — you can use up to a pound of bacon if you’d like. I use kitchen shears to cut the bacon into small pieces before frying.
Remove and drain on paper towels.
While the bacon is frying, chop 6 cups of scrubbed potatoes (no need to peel) and 1/2 c. chopped onion.
If you’d prefer, you can also use frozen hash brown potatoes.
Drain the bacon grease leaving 1/4 c. or so and in it, begin to sauté the onion and potatoes.
Sprinkle the whole thing with 1 teaspoon of salt and at least 1/2 tsp. pepper (obviously to your taste).
Flatten the potatoes/hash browns down onto the pan as much as you can so that they have a chance to brown up nicely. Peek underneath to see when they are getting nice and crisp on the bottom and when they do, give them a flip and press them down again to get the other side. Add butter if necessary to get that good, crispy fry on the potatoes.
When the potatoes are mostly fried, turn the temperature of the stove down to medium low and make six little wells all around the skillet. Crack six eggs into the wells and then put the lid on and let them cook until the eggs are done to your liking. It’s a bit of a balance to not burn the potatoes while you wait for the eggs to cook so keep a close eye.
When the eggs are cooked to your preference, sprinkle the whole thing with the crispy bacon pieces and 1 cup of freshly grated sharp cheddar cheese and serve piping hot with Buttery Biscuits or Glazed Raspberry Almond Scones for the win! The best of breakfast in one beautiful, hot skillet.
Your favorite elements of breakfast (bacon, cheese, potatoes and eggs) made in one skillet and covered in cheese. Does it get any better?
Alison: That Which Nourishes
Recipe type: Breakfast, Dinner, Meals
Serves: 4 servings
6 slices of bacon (can use up to a pound) -- cut with kitchen shears
6 cups hash browns or diced potatoes
Salt and pepper
1 c. sharp cheddar cheese
In a 12 inch skillet, fry bacon and remove to drain on paper towels. In the remaining bacon grease, sauté a chopped onion and either a bag of hash brown potatoes or 6 cups of diced potatoes. Sprinkle with salt and pepper to taste. Flatten the hash browns down into the pan and let them brown. When you get a nice, crisp brown on the bottom, flip and press down again. Add butter if needed. When mostly fried, turn the temp down to medium low and make six wells in the potatoes and crack the eggs into the wells. Put the lid on and cook until the eggs are cooked to your liking. Keep a close eye so you don't burn the potatoes! Sprinkle with the chopped, fried bacon and 1 c. freshly shredded Cheddar cheese.
Once upon a time, there was a girl who just wanted creamy, cheesy mac and cheese. Not full of spices or fancy things, just plain ol’ gooey mac and cheese. As such, The Mac & Cheese was born. Alison's recipe has become our claim to fame—standing strong as the Most Pinned Mac & Cheese Recipe on Pinterest.