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Skillet Potato, Bacon, and Egg Scramble
The secret to this hearty breakfast scramble is boiling the cubed red potatoes briefly before pan-frying. That simple step ensures they're perfectly tender inside while developing a golden, buttery crust. Fluffy eggs and crisp bacon join the skillet, creating a comforting meal that works just as well for a lazy weekend brunch as it does for a fast dinner. Fresh green onions cut right through the richness, balancing the savory flavors. You'll love how easily it all comes together in one pan.
Equipment
- Saucepan
- Skillet
Ingredients
- 1 lb small red potatoes (6 or 7), cubed
- 6 eggs
- ⅓ cup milk
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons butter
- 4 medium green onions, sliced ( ¼ cup)
- 5 slices bacon, crisply cooked, crumbled
Instructions
- 1Bring 1 inch of water to a boil in a 2-quart saucepan. Add the cubed potatoes, cover the pan, and return the water to a boil. Lower the heat to medium-low and simmer covered for 6 to 8 minutes until the potatoes are tender, then drain them well. Pre-boiling ensures the potatoes cook through without burning in the skillet.
- 2Whisk the eggs, milk, salt, and pepper together in a medium bowl until completely smooth, then set the mixture aside.
- 3Melt the butter in a 10-inch skillet over medium-high heat. Add the drained potatoes and cook for 3 to 5 minutes, turning them occasionally until they turn light brown. Stir in the sliced green onions and cook for 1 more minute while stirring constantly.
- 4Pour the beaten egg mixture directly into the skillet over the browned potatoes and onions. As the eggs begin setting around the edges, use a spatula to gently lift the cooked portions, allowing the raw egg to run underneath. Avoid stirring constantly so you get large, fluffy curds.
- 5Continue cooking for 3 to 4 minutes until the eggs are fully thickened but still soft and moist. Remove from heat and top with the crumbled cooked bacon.
Notes
- Prep: You can boil the potatoes a day in advance and store them in the fridge to save time in the morning.
- Swap: Swap the bacon for cooked breakfast sausage or diced ham if you prefer.
- Tip: Make sure the potatoes are well-drained before adding them to the hot butter to prevent splattering and ensure a crispy crust.
Recipe Details
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