Cheesy Potato Fried Egg Bacon Skillet Recipes

CHEESY BACON-SAUSAGE-EGG-HASH BROWN SKILLET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard half the bacon fat using a spoon.
• Cook sausage in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with the bacon.
• Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Sprinkle 1/2 teaspoon garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on top and stir together. Spread out the hash browns; cook, without stirring, until browned, about 5 minutes. Turn hash browns over and sprinkle Cheddar cheese evenly over the top.
• Stir remaining garlic powder, eggs, and milk together in a bowl; season with salt and pepper. Pour egg mixture over the Cheddar cheese-covered hash browns in the skillet. Sprinkle bacon and sausage pieces on top.
• Bake in the preheated oven until top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.

BACON, EGG & CHEESY POTATO SKILLET

Steps:

• Cook potatoes in boiling water 5 min.
• Meanwhile, cook bacon in large nonstick skillet on medium-high heat until crisp, stirring occasionally. Remove from skillet; drain on paper towels. Carefully wipe skillet with additional paper towel.
• Drain potatoes. Add onions and peppers to skillet; cook and stir on medium heat 3 min. Add potatoes; cook 10 min., stirring occasionally.
• Make 6 small wells in potato mixture. Slip 1 cracked egg into each well; top with bacon and cheese. Cover; cook 5 to 8 min. or until egg whites are set and yolks are cooked to desired doneness.

CHEESY POTATO-FRIED EGG & BACON SKILLET

Steps:

• Cook potatoes in boiling water 5 min.
• Meanwhile, cook and stir bacon in large nonstick skillet on medium-high heat until crisp. Remove from skillet; drain on paper towels. Carefully wipe skillet with additional paper towel.
• Drain potatoes. Add onions and peppers to skillet; cook and stir on medium heat 3 min. Add potatoes; cook 10 min., stirring occasionally.
• Make 6 small wells in potato mixture. Slip 1 cracked egg into each well; top with bacon and cheese. Cover; cook 5 to 8 min. or until egg whites are set and yolks are cooked to desired doneness. Sprinkle with cilantro; serve with salsa.

CRISPY SKILLET POTATOES WITH BACON

Steps:

• Put the potatoes in a medium saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil, simmer for 1 minute and then drain well and set aside. The potatoes will be cooked about halfway through.
• Cook the bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the olive oil to the skillet with the bacon drippings and increase the heat to medium. Add the potatoes cut-side down. Cook, turning occasionally until the potatoes are golden brown and cooked through, about 15 minutes. Remove from the heat and stir in the crispy bacon. Season generously with salt and pepper and sprinkle with the chives.

CHEESY SKILLET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 12-inch cast-iron skillet. Arrange half of the potatoes in the skillet. Sprinkle with salt and pepper, half the chives, and half of each of the Gruyère, Cheddar and fontina cheeses. Repeat the layers once.
• Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the sour cream. Pour the cream mixture over the potatoes in the skillet. Cover tightly with aluminum foil. Bake until the potatoes can be easily pierced with a knife, about 45 minutes.
• Uncover and bake until the cheese is browned and the edges are bubbly, about 15 minutes. Broil for 2 minutes, if desired. Remove the skillet from the oven and sprinkle with more chives before serving.

CHEESY FRIED POTATOES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, drain and crumble; leave grease in pan.
• Heat bacon grease over medium heat and stir in butter. Add onion and potatoes. Cover pan and cook, stirring occasionally, until potatoes are golden brown.
• Crack eggs on top of potatoes and stir gently to combine. Sprinkle with salt, pepper, cheese and bacon. Continue cooking until eggs are firm and cheese is melted.

DAD'S BACON, EGG & CHEESY POTATO SKILLET

Steps:

• Cook and stir bacon in large nonstick skillet on medium-high heat until crisp. Remove from skillet; drain on paper towels. Carefully wipe skillet with additional paper towel.
• Add onions and peppers to skillet; cook and stir on medium heat 3 min. Add hash browns; cook 10 min., stirring occasionally.
• Make 6 small wells in potato mixture. Slip 1 cracked egg into each well; top with bacon and cheese. Cover; cook 5 to 8 min. or until egg whites are set and yolks are cooked to desired doneness.

CHEESY POTATO & EGG SKILLET

Steps:

• Heat oil in large nonstick skillet on medium heat. Add potatoes and onions; stir. Cover; cook 16 to 18 min. or until vegetables are tender and golden brown, stirring occasionally. Stir in tomatoes.
• Pour eggs over vegetable mixture. (Do not stir.) Cover; cook 12 to 14 min. or until eggs are set.
• Top with cheese and basil; cook, covered, 2 to 3 min. or until cheese is melted.

EGG, BACON AND POTATO SKILLET

Steps:

• Whisk the eggs with whipping cream together, then season with seasoned salt and black pepper; set aside.
• Melt butter in a 12-inch cast-iron skillet over medium heat; add in cooked cold diced potatoes and cook tossing gently with a spatula until well browned and semi-crispy.
• Add in onions, green pepper and crumbled cooked bacon to the skillet; cook 1 minute (adding in more butter if needed.
• Pour the egg mixture on top, tipping the skillet so egg is distributed to the edges.
• When the eggs are set cut into squares and turn to brown.
• Sprinkle the shredded cheddar cheeseon top; cover and allow the cheese to melt.
• Delicious!