A delightful breakfast skillet combining crispy potatoes, savory bacon, and cheesy goodness, perfect for a hearty start to your day.
Cook the bacon in a skillet until crispy, then remove and crumble.
Cook the bacon over medium heat to prevent burning and ensure even crispiness.
Shred the potatoes and pat them dry with a paper towel.
Removing excess moisture helps the potatoes crisp up better.
Heat butter in the skillet over medium heat and add the shredded potatoes, pressing them down evenly.
Use a spatula to press the potatoes firmly for a uniform crust.
Cook the potatoes until golden brown on one side, then flip them carefully to cook the other side.
Divide the potatoes into sections if flipping them as a whole is difficult.
Make small wells in the potatoes and crack an egg into each well.
Ensure the wells are deep enough to hold the eggs without spilling.
Sprinkle the crumbled bacon and cheese over the top, then cover and cook until the eggs are set.
Covering the skillet helps the cheese melt evenly and the eggs cook through.
Serve the skillet hot, garnished with additional cheese or herbs if desired.
Serve directly from the skillet for a rustic presentation.
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