This Potato, Egg and Bacon Breakfast Skillet is an absolutely delicious one pan breakfast recipe with all the best breakfast foods – potatoes, eggs, bacon and onions. The potatoes are cooked in the bacon fat giving them SO much flavor, and the eggs are cooked until just set. So much goodness with so few ingredients.
There really are only a few key ingredients that are needed to make this potato, egg and bacon breakfast skillet - each that carries its own weight in flavor.
- Potatoes: I love to use a mix of sweet potatoes and yukon gold potatoes.
- Onion: Wouldn't be a breakfast hash without an onion.
- Bacon: Cooking the bacon first and then cooking the potatoes in the bacon fat creates SO much delicious flavor and then there's also a nice texture of crispy bacon.
- Eggs: We make a slot in the potatoes and cook the eggs in the oven - so easy and gives you the ability to cook them for as little or long as you'd like.
- Paprika: To season the potatoes.
Step by step instructions
This skillet breakfast recipe is surprisingly easy for how delicious it is, so let's dive into how to make it!
- Cook the bacon and leave the bacon fat in the skillet
- Sauté the onions in the bacon fat
- Season potatoes with salt, pepper, and paprika
- Add the potatoes and sauté until tender
- Create 4 wells in the potatoes and crack an egg into each
- Bake in the oven at 400℉ until eggs are set – about 6-10 minutes depending on how you like them
1. Cook the bacon. In your skillet over medium heat cook the bacon until crisp. Remove it using a slotted spoon and put on a paper towel lined plate. Leave the bacon fat behind!
2. Cook the onions. To the bacon fat add the onions and sauté for 2 minutes.
3. Cook the potatoes. Sprinkle the potatoes with salt, pepper, and paprika. Add them to the skillet with the onions and mix to combine. Leave them alone for 4 minutes to get a little crispy on the bottom. Add 2 tablespoon water and cover for 10 minutes. Open and stir, and cook for another 5 minutes until tender.
4. Cook the eggs. Make 4x wells in the skillet and crack the eggs in. Put the skillet in the oven at 400℉ until the eggs are set – about 6-10 minutes depending on how cooked you like your eggs/yolk. The earlier side will produce a runnier yolk; the longer you bake it the more the yolk will be cooked.
5. Finish the dish. When the eggs are done cooking, take the skillet out of the oven and top with bacon and sprinkle fresh chives.
- Use frozen potatoes: If you want to skip a step with cutting the potatoes, you can use frozen cubed potatoes or even frozen shredded potatoes.
- Use all yukon gold potatoes or all sweet potatoes: this is really up to your preference - you could go all one way or do a mix like I do.
- Make it vegetarian: you can skip the bacon and cook the onion and potatoes in a neutral oil instead.
- Add vegetables: you can also keep the bacon and add veggies in addition - peppers, zucchini, mushrooms, etc.
- Use a different kind of meat: instead of bacon you can use sausage, chorizo, ground beef - whatever you like!
Tips and tricks
- Use a large skillet. You want one that's roughly 10-12 inches - this is a big dish!
- Make sure your skillet can go from stovetop to oven. I used cast iron because I like how it helps everything crisp up.
- If your potatoes start to stick or if the skillet dries up, you can add some neutral oil such as vegetable or avocado oil.
- Let your potatoes sit untouched for the first few minutes. This will give them a nice crisp!
- Add cheese! Before you put the skillet in the oven sprinkle some cheese on top.
- Take it camping. This would make for a great campfire breakfast.
While this country breakfast skillet is great on its own, there are some toppings that would really take it to the next level.
- Hot sauce
How to serve
This recipe is relatively heavy on its own, but if you're looking for some additional breakfast dishes to serve with it, I'd recommend:
- Fruit (berries, melon, etc.)
- Yogurt (skyr in particular is delicious and full of protein)
- Baked oatmeal such as this strawberry baked oatmeal
- Juice or smoothies
Truthfully, this recipe does not prep in advance very well. You can cut the onion in advance, but potatoes don't store well cut and raw. If you use frozen potatoes it makes prep much easier, though.
I like to store in individual servings (easier on the fridge space) in an air-tight container for up to 3-4 days.
Yes! I'd recommend cooking all the way up to right before adding the eggs. Store in the fridge until just before you want to eat, then add the eggs reheat in the oven/cook the eggs for the first time.
More breakfast recipes
Potato, Egg and Bacon Breakfast Skillet
- 2-3 yukon gold potatoes ½" pieces (if they are large you'll only need 2)
- 1 sweet potato ½" pieces
- 1 small yellow onion diced
- 4 strips bacon cut into 1 ½ inch pieces
- ½ teaspoon paprika
- 4 large eggs
- 1 tsp kosher salt
- ½ teaspoon pepper
- 1 tablespoon chives
- Preheat the oven to 400℉.
- In your skillet over medium heat cook the bacon until crisp. Remove it using a slotted spoon and put on a paper towel lined plate. Leave the bacon fat behind!
- To the bacon fat add the onions and sauté for 2 minutes.
- Sprinkle the potatoes with salt, pepper, and paprika.
- Add the potatoes to the skillet with the onions and mix to combine. Leave them alone for 4 minutes to get a little crispy on the bottom.
- Add 2 tablespoon water to the skillet and cover for 10 minutes. Open and stir, and cook for another 5 minutes until tender.
- Make 4x wells in the skillet and crack the eggs in.
- Put the skillet in the oven at 400℉ until the eggs are set – about 6-10 minutes depending on how cooked you like your eggs/yolk. The earlier side will produce a runnier yolk; the longer you bake it the more the yolk will be cooked.
- When the eggs are done cooking, take the skillet out of the oven and top with bacon and sprinkle fresh chives.
I'm glad you enjoyed!!
Made this today for overnight guests and it was amazing! Tweaked it a bit because I had frozen potatoes, was out of paprika so I used Laury’s season salt and we added some shredded cheddar and fresh tomatoes. Thanks for the awesome recipe!!!
Amazing!! Love to hear it, thanks for trying my recipe 🙂