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–+ servings
breakfast skillet

The Best Breakfast Skillet

5 from 1 vote
This cast iron breakfast skillet combines crispy roasted sweet and red potatoes, smoky bacon, and perfectly baked eggs into one hearty morning meal. It is a fantastic one-pan weekend brunch that reduces cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup sweet potatoes, diced Cut into uniform half-inch cubes
  • 1 cup red potatoes, diced Keep the skins on for texture
  • 4 slices thick-cut bacon, chopped Provides the cooking fat
  • 4 large eggs Cold from the fridge
  • 2 tablespoons fresh parsley, chopped For garnish
  • ½ teaspoon salt To taste
  • ¼ teaspoon black pepper Freshly cracked

Equipment

  • 1 Cast iron skillet Essential for even heat distribution
  • 1 knife For dicing vegetables
  • 1 cutting board For prep work
  • 1 Slotted spoon For removing bacon

Method
 

  1. Place the chopped bacon in a cold cast iron skillet, turn heat to medium, and cook until crispy and fat has rendered.
    rendering bacon in cast iron skillet
  2. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.
  3. Add the diced sweet potatoes and red potatoes to the hot fat, cooking for 10 minutes until deeply browned and fork-tender.
    browning diced sweet and red potatoes
  4. Create four small wells in the potatoes, carefully crack one egg into each well, and transfer the skillet to a preheated 375°F oven.
    cracking eggs into potato hash
  5. Bake for 5 to 8 minutes until the egg whites are set, then remove from oven and garnish with the reserved bacon and fresh parsley.

Nutrition

Serving: 250gCalories: 320kcalCarbohydrates: 22gProtein: 14gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 195mgSodium: 480mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 4500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the potatoes in a pan on the stove, and consider frying a fresh egg to serve on top rather than reheating the baked eggs.

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