Let’s talk about childhood things that stand out to me. Saturday soccer games. Dinner at my Obachan’s house
every Friday.
And potatoes. Always potatoes.
My dad grew up on a rural potato farm in the Norwegian countryside. The farm is going to stay in the Skari family for generations and I have SO many good memories of visiting the farm and family in the summer when I was growing up. It was always my favorite place.
While my dad has been in the US for quite a few years now, he still has an obscene obsession with potatoes. That man will sit on the couch eating cold potatoes as one of his favorite snacks (no seasoning, literally just a cold leftover potato) and there’s no easier way to make him happy with a meal than if it has some sort of potato aspect.
The ingredients are all cooked up in a single skillet, making this one-pan breakfast dish even more tantalizing
since it uses minimum dishes! I love to cook the bacon up first, then use the bacon drippings to cook up my
veggies. That way, everything is infused with maximum bacon goodness.
I think most of us can agree that potatoes are the ultimate base to building up any recipe to be insanely tasty.
They have a pretty neutral taste that compliments any sort of condiment or topping and can be diced, baked, mashed, you name it! When I was thinking about the recipe I wanted to do for the U.S. Potato Board, I was almost at
a loss because there were too many options. I ended up going with a family recipe, though, because you can’t
beat a recipe that’s equally delicious and sentimental.
Make this recipe for a loved one (or eat it all yourself, I won’t judge!). It makes a big ol’ batch, so it’s perfect for sharing or for leftovers.
Print
Cheesy Potato Skillet
- Total Time: 40 minutes
- Yield: Serves 4
Description
A delicious, comforting one-dish breakfast, make this cheesy potato skillet loaded with bacon.
Ingredients
- 2 lbs Yukon Gold potatoes (boiled till tender and roughly chopped)
- 5 strips uncooked bacon
- 2/3 cup roughly chopped onion
- 1 cup chopped bell peppers
- 4 eggs
- garlic salt
- 1/2 cup halved cherry tomatoes
- 3/4 cup roughly diced (large pieces! colby jack cheese)
- green onion
Instructions
- In a large skillet (the biggest one you have!) cook the bacon until perfectly done. Drain the pieces of
- bacon on a paper towel, but reserve the oil in the pan. Roughly chop the bacon.Add the chopped onion to the skillet and cook for 12 minutes. Add in the bell peppers and cook until
- tender. Set aside on a separate plate.
- Whisk together the eggs, then add them to the skillet and scramble them. Season lightly with garlic salt
- and pepper and add in the halved cherry tomatoes, cooking for 12 minutes.
- Add the bacon, cooked vegetables, and potatoes into the skillet.
- Sprinkle the diced cheese into the skillet and mix in. Cook everything together until the cheese is melted.
- Season with salt and pepper to taste.
- Sprinkle with the green onion and enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Frequently Asked Questions
Can I use a different type of cheese besides the one in the recipe?
Yes, you can substitute the cheese with any melting cheese like Monterey Jack or Gouda for a different flavor profile.
What type of potatoes work best for this cheesy potato skillet?
Russet or Yukon Gold potatoes are ideal for this recipe as they provide a fluffy texture and hold up well when cooked.
How do I ensure the bacon is crispy in the skillet?
Cook the bacon over medium heat, allowing it to render its fat slowly; this will help achieve a crispy texture before adding the potatoes.
If You Liked This Recipe, You’ll Love These
- Syracuse Salt Potatoes
- Bacon and Cheese Potato Skins
- Spiced and Grilled Hasselback Potatoes
- Truffle Potato Galette
