Categories: Breakfast

Ingredients

• 4 slices bacon, cut into 1-inch pieces
• 3 russet potatoes, scrubbed and chopped into 3/4-inch cubes
• 1 cup chopped yellow onion
• 1/4 cup water
• 2 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1/3 cup chopped green onion
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 eggs
• 1 cup shredded cheddar cheese

Directions

1. Cook bacon in a 12-inch cast-iron skillet over medium-high heat, turning occasionally, until crispy, 5-8 minutes. Transfer to paper towels to drain, reserving drippings in skillet.

2. Reduce heat to medium. Add potatoes and yellow onion; stir to coat evenly in drippings. Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add water and cover skillet. Cook, stirring once or twice, until potatoes are tender, about 15 minutes. Stir in garlic, paprika, and half each of green onion, salt and pepper.

3. Make 4 wells in potato mixture with a wooden spoon, revealing bottom of skillet. Crack an egg into each well; sprinkle remaining salt and pepper over eggs. Sprinkle cooked bacon and cheese over entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes. Top with remaining green onion.

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