Breakfast Skillet


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It took a while to get away from cereal and bagels when I first started this health journey but now I seriously LOVE the hardy breakfasts that I come up with. Granted, I usually don't eat my first meal until 2 or 3 o' clock, but I still count it as my "breakfast."
Prep Time 5
Cook Time 20
Servings
Ingredients
  • 1 med white potato
  • 1 med sweet potato
  • 1/2 white onion
  • 1 clove garlic
  • 4 slices bacon
  • 4 eggs
  • 2.5 tbsp avocado oil
Toppings
  • chopped green onion
  • avocado
  • salt
  • pepper
Prep Time 5
Cook Time 20
Servings
Ingredients
  • 1 med white potato
  • 1 med sweet potato
  • 1/2 white onion
  • 1 clove garlic
  • 4 slices bacon
  • 4 eggs
  • 2.5 tbsp avocado oil
Toppings
  • chopped green onion
  • avocado
  • salt
  • pepper
Instructions
  1. Chop bacon (raw), garlic and onions. Chop potatoes into 1/2 inch cubes.
  2. On medium heat, heat the oil in a cast iron skillet. When heated, at the potatoes. Stirring constantly.
  3. After 10 minutes add in onions, garlic and bacon. Cook for another 10 minutes or until potatoes are soft and bacon is cooked through. Stir constantly.
  4. Break eggs one at a time over potato hash and cover for 5 minutes or until the yolks reach your desired solidity.
  5. Add salt, pepper and green onion on top. Add avocado on the side.
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