Categories: Breakfast
Ingredients
- 4 slices bacon, cut into 1-inch pieces
- 3 russet potatoes, scrubbed and chopped into 3/4-inch cubes
- 1 cup chopped yellow onion
- 1/4 cup water
- 2 garlic cloves, minced
- 1/2 tsp smoked paprika
- 1/3 cup chopped green onion
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 4 eggs
- 1 cup shredded cheddar cheese
Directions
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Cook bacon in a 12-inch cast-iron skillet over medium-high heat, turning occasionally, until crispy, 5-8 minutes. Transfer to paper towels to drain, reserving drippings in skillet.
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Reduce heat to medium. Add potatoes and yellow onion; stir to coat evenly in drippings. Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add water and cover skillet. Cook, stirring once or twice, until potatoes are tender, about 15 minutes. Stir in garlic, paprika, and half each of green onion, salt and pepper.
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Make 4 wells in potato mixture with a wooden spoon, revealing bottom of skillet. Crack an egg into each well; sprinkle remaining salt and pepper over eggs. Sprinkle cooked bacon and cheese over entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes. Top with remaining green onion.