Instructions. in a large skillet, cook bacon over medium high heat until crisp. remove bacon and drain on paper towels, leaving about 2 tablespoons of drippings in the skillet. add onion and potatoes to the pan stirring to coat in bacon drippings and cook for a couple of minutes. add water and cover skillet. What can be better than cheesy potatoes, crispy bacon, and 5185shares bacon, egg, and potato breakfast skillet all made in one pan! you’ll love this easy breakfast recipe.
Remove the bacon and add the remaining uncooked bacon to the skillet. be careful, it may splatter. repeat until all bacon is cooked. reduce heat to med low and add the eggs to the hot bacon grease (careful, again it may splatter). let cook in the pan about 15 seconds or so before stirring, this will prevent the eggs from sticking to the skillet. Instructions. heat ghee in a large cast iron skillet over medium high heat. add the diced turnips and spices — paprika, garlic powder, sea salt, and black pepper. cook for 5 7 minutes, stirring occasionally. next, toss in the diced onion and cook for 3 minutes until it softens. In your skillet over medium heat cook the bacon until crisp. remove it using a slotted spoon and put on a paper towel lined plate. leave the bacon fat behind! 2. cook the onions. to the bacon fat add the onions and sauté for 2 minutes. 3. cook the potatoes. sprinkle the potatoes with salt, pepper, and paprika. Cook over medium heat for 2 minutes stirring often. cover the skillet and cook for about 12 – 15 minutes until the potatoes are brown and tender. stir occasionally and add 1 tablespoon of butter as necessary where the skillet is dry. make 5 wells or opening the size of an egg in the potato mixture.
In your skillet over medium heat cook the bacon until crisp. remove it using a slotted spoon and put on a paper towel lined plate. leave the bacon fat behind! 2. cook the onions. to the bacon fat add the onions and sauté for 2 minutes. 3. cook the potatoes. sprinkle the potatoes with salt, pepper, and paprika. Cook over medium heat for 2 minutes stirring often. cover the skillet and cook for about 12 – 15 minutes until the potatoes are brown and tender. stir occasionally and add 1 tablespoon of butter as necessary where the skillet is dry. make 5 wells or opening the size of an egg in the potato mixture. Preheat oven to 400˚f. line a sheet pan with foil (for easier cleanup) then a sheet of parchment paper on top. lay the bacon in a single layer (making sure to not to overlap) on the pan. bake for 15 20 minutes (rotating try once), or until crisp. for the asparagus: heat oil in a large frying pan over medium heat. 1. gather and prep all ingredients. cut the bacon into small pieces. 2. in a pan over medium low heat, fry the bacon until crisp and fat rendered. remove bacon from pan, leaving fat, and set aside. 3. in a bowl, whisk the eggs. if you prefer fluffier eggs, you can add a squirt of water to them as well.
Preheat oven to 400˚f. line a sheet pan with foil (for easier cleanup) then a sheet of parchment paper on top. lay the bacon in a single layer (making sure to not to overlap) on the pan. bake for 15 20 minutes (rotating try once), or until crisp. for the asparagus: heat oil in a large frying pan over medium heat. 1. gather and prep all ingredients. cut the bacon into small pieces. 2. in a pan over medium low heat, fry the bacon until crisp and fat rendered. remove bacon from pan, leaving fat, and set aside. 3. in a bowl, whisk the eggs. if you prefer fluffier eggs, you can add a squirt of water to them as well.
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