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Eggland’s Best Announces “America’s Best Family Recipe” Contest 2020
Breakfast has never been easier than with this one pan skillet packed with flavors!
Make This Recipe
- 2 tablespoons extra-virgin olive oil
- 2 cups shredded potatoes
- 1 Eggland's Best Egg (Large), beaten
- 2 Eggland's Best Eggs (Large), scrambled
- ½ onion, chopped
- 4 slices bacon, chopped
- 1 cup shredded cheddar cheese
- 1 handful of cherry tomatoes
- salt and pepper
Place the shredded potatoes in a medium bowl, add the beaten egg, and mix to combine. Season with salt and pepper.
Heat a large cast-iron skillet under medium high heat and cook bacon to desired doneness. Set aside on paper towels.
Reheat skillet. Add onions and cook until tender.
Pour in eggs and scramble. When cooked remove to the side in a bowl.
Add extra-virgin olive oil to the cast-iron skillet and heat on medium high heat. When the pan is hot , carefully add the potatoes, pressing down in an even layer.
Let cook until the bottom is crispy and golden brown; about 6-10 minutes.
Meanwhile, chop the bacon and add to the scrambled eggs.
Once the potatoes are crispy to your liking flip to cook the other side and immediately top with bacon, eggs, and cheddar cheese. Cover so the cheese can melt, about 10 minutes.
Top with cherry tomatoes, slice, and serve while warm!
Information per Serving