Ingredients
Scale
- 4 medium russet potatoes, diced into ½-inch cubes (you can substitute with Yukon Gold for a creamier texture)
- 6 slices of thick-cut bacon, chopped
- 1 small yellow onion, diced
- 1 red bell pepper, diced (or substitute with green bell pepper for a slightly different flavor)
- 2 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese (feel free to use Monterey Jack or a Mexican cheese blend)
- 4 large eggs
- 2 tablespoons olive oil or bacon fat (reserved from cooking bacon)
- Salt and freshly ground black pepper, to taste
- ½ teaspoon smoked paprika (optional, but adds a lovely depth)
- 2 green onions, thinly sliced, for garnish
- Fresh parsley, chopped, for garnish
Instructions
- Start by heating a large cast-iron skillet over medium heat. Add the chopped bacon and cook until crisp, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, but leave the rendered bacon fat in the skillet — this adds incredible flavor to your potatoes.
- Add 2 tablespoons of olive oil or use the bacon fat if you prefer, then toss in the diced potatoes. Season generously with salt, pepper, and smoked paprika. Cook, stirring occasionally, until potatoes are golden and crispy on the outside but tender inside, about 15 minutes. Patience here is key — rushing will leave you with undercooked, mushy potatoes.
- Once the potatoes begin to soften, stir in the diced onion and red bell pepper. Continue sautéing for another 5-7 minutes until vegetables are softened and fragrant.
- Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Return the cooked bacon to the skillet and mix everything together. Sprinkle the shredded cheese evenly over the top, allowing it to melt into the warm mixture.
- Make four small wells in the potato mixture, then crack one egg into each well. Cover the skillet with a lid and reduce heat to low. Cook until the egg whites are set but the yolks remain runny, about 5-7 minutes. For firmer yolks, cook a few minutes longer. This part always reminds me of Mama Lou’s patience — she never rushed the eggs because she believed good things take time.
- Once the eggs are perfectly cooked, remove the skillet from heat. Garnish with sliced green onions and fresh parsley. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
