Skillet Breakfast Potatoes #SundaySupper

Whether you call them home fries, hash browns, or Skillet Breakfast Potatoes, crispy potatoes are an essential side dish in a hearty country-style breakfast. A classic at any neighborhood diner, perfectly cooked breakfast potatoes have crispy edges and a soft middle with onions, garlic, & bacon adding to the amazing taste experience!
Whether you call them home fries, hash browns, or Skillet Breakfast Potatoes, crispy potatoes are an essential side dish in a hearty country-style breakfast. #LTGrecipes #SundaySupper

This week the #SundaySupper Tastemakers have been 'digging' around in the kitchen creating their favorite recipes using root vegetables. From appetizers to desserts and everything in between, you are sure to find a recipe that peaks your interest! Get your pinning fingers ready and scroll down past my recipe to add your faves to your must-make Pinterest board! A big thank you goes out to our amazing host, Cindy of Cindy's Recipe & Writings, who made this event happen!
Whether you call them home fries, hash browns, or Skillet Breakfast Potatoes, crispy potatoes are an essential side dish in a hearty country-style breakfast. #LTGrecipes #SundaySupper
In our younger years, Don and I used to frequent a local diner on the weekends for a tasty country-style breakfast complete with eggs made to order, crispy home fries, and our favorite flavor of toast. This diner was always packed and you were likely to see someone you know. Now that we're older and a bit lazy about going out to eat, I make our favorite country-style breakfast at home.

Our 'big breakfast', as Don calls it, usually happens on Sunday and wouldn't be the same without Skillet Breakfast Potatoes. I have made this recipe in many different versions over the years, but the technique for getting the must-have crispy edges on the potatoes is always the same. Don't be afraid to play with the ingredients a little to give it your own special touch.
Whether you call them home fries, hash browns, or Skillet Breakfast Potatoes, crispy potatoes are an essential side dish in a hearty country-style breakfast. #LTGrecipes #SundaySupper
I'll walk you through the steps for getting those beautifully crispy edges on the potatoes and show you what I typically add to the potatoes these days, but as I mentioned before, don't be afraid to mix things up and get creative. This recipe is super versatile! We even enjoy it for dinner now and again when I have nothing planned, because I almost always have eggs and potatoes on hand.

Fry up some thick-cut bacon slices in a cast-iron skillet over mid-high heat until just a little crispy. This will only take about 2 minutes, but that time will vary depending on how crisp you like the bacon and how hot your pan is. I use a cast-iron skillet for best results. A stainless steel skillet will work nicely as well, but avoid using a non-stick skillet. The potatoes won't get as crispy with non-stick.

While the bacon is cooking, dice up some Yukon gold potatoes. Potatoes vary in size, but I estimate about 1 to 1 1/2 potatoes per person or 1 cup per person. Don has a big appetite, and really loves his home fries, so I'll usually dice up 3 potatoes and dish out the majority of them on his plate.
Whether you call them home fries, hash browns, or Skillet Breakfast Potatoes, crispy potatoes are an essential side dish in a hearty country-style breakfast. #LTGrecipes #SundaySupper

When the bacon is crisped to your liking, remove it from the skillet and drain on paper towels. Add the diced potatoes to the hot bacon drippings in the skillet. Spread them out to a single layer the best you can and then WALK AWAY! Set your timer for 3 minutes and STEP AWAY FROM THE POTATOES! Put down that spatula! There should be NO stirring of the potatoes until they get a nice crispy edge on the one side.

This is a good time to dice the onion and mince the garlic to keep your hands busy so you aren't tempted to fuss with the potatoes. They need their alone time with the skillet <smile>

If you stir the potatoes before they develop that beautiful crust, you will end up leaving most of the potato stuck to the bottom of the skillet and never get crispy edges that are so essential to breakfast potatoes. And nobody wants to clean up a nasty skillet with stuck on food, amiright?!
Whether you call them home fries, hash browns, or Skillet Breakfast Potatoes, crispy potatoes are an essential side dish in a hearty country-style breakfast. #LTGrecipes #SundaySupper
When the timer goes off, check to make sure there is a nice crispy crust on the potatoes by lifting one or two of them up. If you see a gorgeous golden and crispy bottom on your test pieces then you have the green light to gently start turning those potato cubes over. Carefully stir them around in the pan trying to flip them over the best you can. Don't worry if you don't get all of them perfectly flipped over. We have our crispy edge, so now we are going to reduce the heat to mid-low, add the onions and garlic with some salt and pepper and continue to cook them until they are softened.
Whether you call them home fries, hash browns, or Skillet Breakfast Potatoes, crispy potatoes are an essential side dish in a hearty country-style breakfast. #LTGrecipes #SundaySupper
While the potatoes are cooking, heat a non-stick skillet over mid-high heat and melt a 1/2 tablespoon of unsalted butter. Carefully crack an egg into a fine mesh strainer set over a bowl to drain out the thin egg whites. The very thin egg white always cooks up too crispy to my liking, so I prefer to drain it first before cooking. It results in a better looking and tasting fried egg, in my opinion, and doesn't take but a few extra seconds. Totally worth it!

NOTE: If you are familiar with my blog, you are probably surprised to see me using a non-stick skillet. I typically recommend against them, however, when making eggs it is my go to pan. I only have one non-stick skillet, and I only use it for eggs. Definitely makes life a little easier <smile>
Whether you call them home fries, hash browns, or Skillet Breakfast Potatoes, crispy potatoes are an essential side dish in a hearty country-style breakfast. #LTGrecipes #SundaySupper
After draining the thin eggs whites, carefully pour the remaining egg into the hot butter in the skillet. Repeat this process for another egg if you like. We prefer 2 eggs with our 'big breakfast' :) Allow to cook for 3-4 minutes until the eggs are cooked how you like. Mine usually takes a good 3 minutes, but the time will vary depending on the heat of your skillet and how cooked you like your eggs. I like mine to still have a soft egg yolk when I cut into it. The drippy egg yolk adds a nice flavor to the overall dish. Finish it up by seasoning the eggs with salt and pepper. You can fry multiple eggs at the same time in this manner depending on the size of your skillet.
Whether you call them home fries, hash browns, or Skillet Breakfast Potatoes, crispy potatoes are an essential side dish in a hearty country-style breakfast. #LTGrecipes #SundaySupper
While the eggs are cooking, give the potatoes a little stir now and then and when they are soft the way you like them, turn off the heat, and add a cup of fresh baby spinach (or more to your liking). Wilt the spinach slightly and give the potatoes a taste. Adjust the seasoning as needed.
Whether you call them home fries, hash browns, or Skillet Breakfast Potatoes, crispy potatoes are an essential side dish in a hearty country-style breakfast. #LTGrecipes #SundaySupper
Divide the potatoes onto serving plates and top with eggs. Sprinkle with the reserved bacon and enjoy!
Whether you call them home fries, hash browns, or Skillet Breakfast Potatoes, crispy potatoes are an essential side dish in a hearty country-style breakfast. #LTGrecipes #SundaySupper

Skillet Breakfast Potatoes

Life Tastes Good
Published 03/06/2016
Skillet Breakfast Potatoes

Ingredients

  • 2 slices thick-cut bacon
  • 3 Yukon Gold potatoes, scrubbed and diced (about 2 cups)
  • 1/4 cup finely diced onions
  • 1 teaspoon freshly minced garlic
  • 1/4 teaspoon kosher salt or to taste
  • 1/8 teaspoon freshly cracked black pepper or to taste
  • 1/2 tablespoon unsalted butter
  • 4 eggs, drained
  • salt & pepper to taste
  • 1 cup fresh baby spinach

Instructions

  1. Fry up 2 slices of thick-cut bacon in a cast-iron skillet over mid-high heat until just a little crispy. This will only take about 2 minutes, total, but that time will vary depending on how crisp you like the bacon and how hot your pan is. I cut my bacon slices in half to fit in the pan better.
  2. While the bacon is cooking, dice up 2-3 Yukon gold potatoes so you have about 2 cups of diced potatoes.
  3. When the bacon is crisped to your liking, remove it from the skillet and drain on paper towels. When the bacon is cooled, crumble it and reserve until needed.
  4. Add the diced potatoes to the hot bacon drippings in the skillet set over mid-high heat. Spread the potatoes out to a single layer the best you can and then WALK AWAY! Set your timer for 3 minutes and STEP AWAY FROM THE POTATOES! Put down that spatula! There should be NO stirring of the potatoes until they get a nice crispy edge on the one side.
  5. When the timer goes off, check to make sure there is a nice crispy crust on the potatoes by lifting one or two of them up. If you see a gorgeous golden and crispy bottom on your test pieces then you have the green light to gently start turning those potato cubes over. Carefully stir them around in the pan trying to flip them over the best you can. Don't worry if you don't get all of them perfectly flipped over.
  6. Reduce the heat to mid-low, add 1/4 cup diced onions and 1 teaspoon garlic. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly cracked black pepper. Continue to cook the potatoes until they are softened to your liking.
  7. While the potatoes are cooking, heat a non-stick skillet over mid-high heat and melt a 1/2 tablespoon of unsalted butter. Carefully crack an egg into a fine mesh strainer set over a bowl to drain out the thin egg whites. The very thin egg white always cooks up too crispy to my liking, so I prefer to drain it first before cooking. It results in a better looking and tasting fried egg, in my opinion, and doesn't take but a few extra seconds. Totally worth it!
  8. After draining the thin eggs whites, carefully pour the remaining egg into the hot butter in the skillet. Repeat this process with the remaining eggs. Allow to cook for 3-4 minutes until the eggs are cooked how you like. Mine usually takes a good 3 minutes, but the time will vary depending on the heat of your skillet and how cooked you like your eggs. I like mine to still have a soft egg yolk when I cut into it. The drippy egg yolk adds a nice flavor to the overall dish. Finish it up by seasoning the eggs with salt and pepper. You can fry multiple eggs at the same time in this manner depending on the size of your skillet.
  9. While the eggs are cooking, give the potatoes a little stir now and then and when they are soft the way you like them, turn off the heat, and add a cup of fresh baby spinach (or more to your liking). Wilt the spinach slightly and give the potatoes a taste. Adjust the seasoning as needed.
  10. Divide the potatoes onto serving plates and top with eggs. Sprinkle with the reserved bacon and enjoy!
Yield: 2 Servings
Prep Time: 10 mins.
Cook time: 10 mins.
Total time: 20 mins.

Tags: Skillet Breakfast Potatoes, Country Style Breakfast, Eggs, Potatoes, Breakfast, Sunday, Home Fries, Hash Browns, Cast-Iron Skillet

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11 comments:

  1. I'd get up extra early for this breakfast!

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  2. I am so glad you showed how you strain the egg whites :) I'm so hungry right now and this looks amazing! I love everything about this dish!

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  3. That diner breakfast is one of our fave ways to spend Saturday - and I love recreating it at home too! And as always, such gorgeous photos, Marion!

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  4. This looks so much better than my yogurt breakfast! Gorgeous photos!

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  5. What a perfect breakfast! Though, I'd eat it any time of day!!!

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  6. I do love an egg on hash! I usually do poached, but have to admit the yolk looks so sunny and tempting here!

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  7. That is my kind of breakfast: SPINACH!!! :) Yum!

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  8. I"d eat these for breakfast any day!

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  9. Looks so good! We haven't mastered home fries yet and I never find them done to my liking at restaurants. Guess I should give it a try!

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  10. This is one of my all time favourite dishes from breakfast places!

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  11. Those eggs look insane. Perfect for such a hearty and delicious breakfast skillet.

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Thank you so much for visiting and sharing your thoughts! Comments are moderated, so I don't miss anything. I like to read each and every one! Please understand I am not able to allow comments with links. Thanks! I hope it's a great day!! ~Marion

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