Bacon Egg and Potato Breakfast Skillet

When the bacon starts to crackle in the skillet, it gives the potatoes a savory head start before the eggs ever go in. I used to hurry the potatoes along uncovered, and the edges browned before the centers had softened. Giving them a covered stretch first fixed that, and it’s the reason this bacon egg and potato breakfast skillet comes together with tender potatoes and crisp bits in the same pan.

Yukon Golds are a good fit here because they hold their shape as you stir, while still turning creamy inside. The potatoes cook in the rendered bacon fat, then the onion and red bell pepper join once the cubes are nearly tender. At the end, four little wells keep the eggs nestled in the hash as they cook. The finished skillet has browned potatoes, softened vegetables, crisp bacon, and eggs cooked right on top.

Why the Potatoes Need a Covered Start Before They Can Brown

Potato cubes need time to soften all the way through, but a long uncovered cook can leave them dark outside and stubbornly firm in the middle. Covering the skillet lets the potatoes cook gently in the moisture they release, while the bacon fat coats their surfaces and keeps the seasoning in place. Stirring every few minutes helps the cubes cook evenly without turning them into mashed potatoes.

Once the potatoes are nearly tender, uncovering the skillet changes the job. Moisture escapes, the potatoes can brown, and the onion and bell pepper soften alongside them instead of collapsing during the longer covered cook. Keep the heat controlled: a hot pan can color the bottom layer before the rest is ready. This two-part approach gives you a hash with distinct potato pieces and browned edges, not a pan of soft, pale cubes.

Why Yukon Golds, Bacon Fat, and Fresh Eggs Matter in This Skillet

• Yukon Gold potatoes — Their creamy centers and sturdy texture make them well suited to a skillet where the potatoes get stirred more than once. Cut the cubes evenly so they soften at the same pace. Red potatoes are a close swap and also hold together; russets turn fluffier and are more likely to break at the edges.
• Bacon — The bacon does double duty: crisp pieces go back into the skillet, and the rendered fat coats the potatoes. Use bacon you enjoy eating on its own; the flavor carries through the whole pan. There’s no need to reach for an expensive specialty cut.
• Paprika — It adds gentle warmth and color without taking over the bacon. Smoked paprika can stand in for regular paprika if you want a deeper smoky note, though it makes the bacon flavor feel more pronounced.
• Yellow onion and red bell pepper — The onion turns sweet as it softens, while red pepper brings a mild, fresh sweetness. Choose a firm pepper with taut skin; a slightly older onion is fine once it’s diced and cooked until soft.
• Eggs — Large eggs fit neatly into the four wells and cook over the potato mixture. Crack each one directly into its own well so the eggs stay separate instead of spreading across the skillet.

Building the Skillet in Four Stages

Render the Bacon Until Crisp

Set a 12-inch skillet over medium heat and cook the chopped bacon for 8–10 minutes, stirring occasionally. Look for crisp pieces and rendered fat in the pan; if the bacon is still floppy, give it a little longer rather than removing it early. Transfer the bacon to a paper towel-lined plate. Pour off the excess fat, leaving 2 tablespoons in the skillet for the potatoes.

Let the Potatoes Soften Under the Lid

Add the potato cubes, kosher salt, black pepper, and paprika, then stir until the pieces are coated in the bacon fat and seasoning. Cover and cook over medium-low heat for 12–15 minutes, stirring every few minutes. The cubes should be close to tender but still hold their shape when you move them around. If they’re catching on the bottom, stir them through the fat rather than turning the heat up.

Uncover and Brown the Vegetables and Potatoes

Stir in the diced onion and red bell pepper, then cook uncovered over medium heat for 8–10 minutes, stirring occasionally. The potatoes are ready when they’re tender inside and browned in spots, and the onion and pepper have softened. Give the mixture room to sit against the skillet between stirs so it can develop color. If you stir constantly, the potatoes won’t get as much contact with the hot pan.

Nestle the Eggs into the Hash

Stir the crisp bacon back into the potato mixture, then make four wells and crack one egg into each. Cover the skillet and cook over medium-low heat for 6–10 minutes. The covered pan traps heat around the eggs, so keep the lid on while they set. Cook until both the whites and yolks are fully set.

Two Easy Ways to Change the Breakfast Skillet

Questions That Come Up When Making This Skillet

Bacon Egg and Potato Breakfast Skillet

This bacon egg and potato breakfast skillet cooks crisp bacon, tender browned potatoes, and softened vegetables in one 12-inch skillet. Eggs finish right in the potato mixture until the whites and yolks are fully set.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 515

Ingredients Equipment Method Notes

Ingredients

  

• 8 slices bacon chopped; about 8 ounces
• 1.5 lb Yukon Gold potatoes cut into 1/2-inch cubes
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 0.5 tsp paprika
• 1 yellow onion small, diced
• 1 red bell pepper medium, diced
• 4 eggs large
• 2 tbsp bacon fat rendered from the bacon

Equipment

• 1 12-inch skillet

Method

 

1. Cook the bacon in a 12-inch skillet over medium heat for 8-10 minutes, stirring occasionally, until crisp.
2. Transfer the bacon to a paper towel-lined plate and pour off all but 2 tablespoons of the bacon fat.
3. Add the potatoes, salt, pepper, and paprika to the skillet and stir to coat.
4. Cover and cook over medium-low heat for 12-15 minutes, stirring every few minutes, until the potatoes are nearly tender.
5. Uncover the skillet and stir in the onion and bell pepper.
6. Cook over medium heat for 8-10 minutes, stirring occasionally, until the potatoes are tender and browned and the vegetables are softened.
7. Stir the bacon back into the skillet.
8. Make four wells in the potato mixture and crack an egg into each well.
9. Cover and cook over medium-low heat for 6-10 minutes, until the whites and yolks are fully set (160°F).

Notes

For evenly cooked potatoes, cut them into uniform 1/2-inch cubes. Refrigerate leftovers for up to 3 days; freezing is not recommended because the eggs and potatoes can change texture. For a lower-sodium option, use lower-sodium bacon and adjust the kosher salt to taste.