Updated: Dec 9, 2019
There's nothing like waking up hungry for some heavy potatoes, eggs, and maybe some bacon. But who wants to clean up a bunch of dishes?
I have a one pan (not including a baking sheet but we'll get to that) breakfast, perfect for any hangover or hearty craving.
Eggs & potatoes! Such a comfy combo.
This recipe, like most of my recipes, are for two people. You can always adjust accordingly.
Skillet Home Fries With Sunny Side Up Eggs & Bacon
1 small-medium white onion
3 - 4 large eggs
3 small potatoes (I chose russet aka Idaho)
Bacon (I go for uncured pork)
4 tbsp oil
1 tbsp Italian seasoning (oregano, rosemary, thyme if all you have are separate herbs)
1 tbsp garlic powder
Salt & Pepper to taste
1 red bell pepper
1 green bell pepper
First step is to get your mise en place (French for everything in it's place) ready. Grab your potatoes and give em a rinse and scrub. You can choose to peel your potatoes or not, it's purely personal preference.
1. Now that they're all clean and rid of dirt, start cubing them into 1-inch cubes. Try to keep the cuts uniform so they all cook evenly. You want soft fluffy potato bites, not raw potato in every other bite.
2. Dice up your onion and put aside.
(Same goes for the bell peppers if you chose to throw any in there).
3. Grab a baking sheet and lay out your bacon in a single layer. Place in the oven and put it to bake at 400 degrees for *17-20 minutes. Once done, place the bacon on some napkins to absorb excess grease. I love bacon from the oven because it's hassle free and always ends up crispy.
If you're trying to keep it a strictly one pan meal, grab your oven-safe pan and cook the bacon (either over or stovetop). Drain the bacon grease, which you can always save for later and continue.
4. Heat up your pan over medium-high heat for a few minutes. I usually hover my hand over the pan to feel the heat radiating off of it. It goes without saying you shouldn't touch any pan that's over heat, don't burn yourself! Once it's hot, add your high smoke point oil (avocado, grapeseed, canola, vegetable, or coconut oil). Never add your oil or butter while the pan is initially heating up, otherwise it will burn up.
5. Throw the cubed potatoes in a bowl and grab your seasonings! Drizzle about 2 tablespoons of oil onto the potatoes and sprinkle your seasonings. Toss to coat and pour onto the hot pan. Make sure the potatoes are in a single layer so they each get a chance to crisp up and cook. Leave the potatoes alone for about 5-10 minutes and then stir occasionally.
6. After the potatoes have a nice crispy side, feel free to add the chopped up onions (and bell peppers). You can let those sit and cook alongside the potatoes since neither burn up too easily, just don't forget to stir occasionally. Cook for about another 5-10 minutes.
**Home cook tip: You can sneak in a "chef's bite" to check for doneness and if it requires more seasoning.
7. Once everything in the pan is cooked through, lower the heat to low. Make some circular spots in the pan so you can plop the eggs into. My 10-in pan only fit about 3 comfortably. Season the eggs and let cook until desired doneness. For sunny side up eggs, let them cook until the whites firm up. If you chose to add cheese, sprinkle it over while the eggs are cooking so the cheese has time to melt.
8. Chop up the bacon and sprinkle over your delicious breakfast.
*cooking time varies from oven to oven.