A hearty and flavorful breakfast skillet perfect for a weekend brunch.
Place the potatoes in a saucepan, cover with water, and add a pinch of salt.
Cut the potatoes into even pieces for uniform cooking.
Bring the water to a boil and cook the potatoes for about 10 minutes until tender.
Test the potatoes with a fork; they should be tender but not falling apart.
Drain the potatoes and set them aside.
Let the potatoes cool slightly to make them easier to handle.
Cook the bacon in a large skillet until crispy, then remove and set aside.
Save the bacon grease for added flavor in the next steps.
Fry the drained potatoes in the bacon grease for about 5 minutes until golden.
Stir occasionally to ensure even browning.
Add the mushrooms, parsley, and chives to the skillet and sauté for a few minutes.
Adjust seasoning with salt and pepper at this stage.
In a mixing bowl, beat the eggs with milk, salt, and pepper.
Whisk thoroughly to ensure the eggs and milk are well combined.
Pour the egg mixture over the potato mixture in the skillet.
Spread the mixture evenly for uniform cooking.
Cook slowly, lifting the edges occasionally to let uncooked egg flow underneath.
Lower the heat to avoid overcooking the eggs.
Once the eggs are set, transfer the skillet contents to a serving plate and slice into wedges.
Garnish with additional herbs for a fresh touch.
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