Crispy bacon, tender potatoes, eggs, and cheddar combine in a hearty breakfast skillet for easy mornings.
# Ingredients:
→ Meats
01 - 6 slices bacon, chopped
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 3 medium russet potatoes, peeled and diced into 1/2-inch cubes
05 - 2 green onions, sliced (garnish, optional)
→ Dairy & Eggs
06 - 1 cup shredded cheddar cheese
07 - 4 large eggs
→ Pantry & Spices
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - Salt and pepper, to taste
# Instructions:
01 - Warm a large skillet over medium heat. Add chopped bacon and fry until the pieces are crisp, approximately 5 to 7 minutes. Transfer to a paper towel-lined plate, reserving 1 to 2 tablespoons bacon fat in the skillet.
02 - If necessary, add olive oil to the skillet. Stir in the diced russet potatoes and cook, turning occasionally, until golden brown and nearly tender, about 10 to 12 minutes.
03 - Add diced yellow onion and red bell pepper to the potatoes in the skillet. Sauté for 4 to 5 minutes, allowing the vegetables to soften.
04 - Mix in garlic powder, smoked paprika, salt, and pepper. Return the cooked bacon to the pan and stir thoroughly to distribute.
05 - Make four wells in the hash mixture. Crack one egg into each well. Cover and cook for 4 to 6 minutes, or until eggs reach desired firmness.
06 - Evenly scatter shredded cheddar cheese over the surface. Cover again and let melt for 1 to 2 minutes.
07 - Sprinkle sliced green onions over the top for garnish and serve immediately while hot.
