Breakfast Skillet
Ingredients
8 Ounces bacon
1½ Pounds frozen cubed hash browns, or frozen cubed potatoes, thawed
½ Cup white onion, chopped
1 Cup green bell pepper, chopped
1 Cup red bell pepper, chopped
¼ Teaspoon coarse kosher salt
½ Teaspoon black pepper
¼ Teaspoon garlic powder
¼ Teaspoon ground paprika
⅛ Teaspoon red pepper flakes
1 Cup cheddar cheese, shredded
4 eggs
2 green onions, sliced
Directions
In a large skillet over medium-low heat add the bacon. Cook for 15 minutes or until golden brown. Remove the bacon and scrape out the excess fat and any burnt pieces of bacon. You can leave as much fat as you would like in the skillet. You can also replace the bacon fat with olive oil or even add more olive oil, especially if you like crispier potatoes.
Add the potatoes to the skillet. Cook for 5 minutes.
Add the onion, bell peppers, salt, pepper, garlic powder, paprika, and red pepper flakes. Cook for an additional 5 minutes.
Once the bacon has cooled cut or crumble the bacon into smaller pieces.
Add the bacon back to the skillet. Toss until everything is combined.
Top the skillet with the cheddar cheese.
Make room in the pan to make 4 holes to place the eggs in each hole.
Add the eggs to each hole.
Cook for 3 to 6 minutes or until you reach the doneness of the eggs you like.
Remove the skillet from the heat and top with green onions and more black pepper if you like.
