The Rustic beef bacon Egg Potato Skillet has been my Sunday morning tradition for years. I first developed this recipe when teaching cooking classes for novice home cooks who wanted impressive yet approachable comfort food. The moment when students realized they could create something so satisfying with just a few simple ingredients was always magical—their confidence visibly growing as the aromas filled our classroom kitchen. This humble skillet breakfast embodies my philosophy that simplicity, when executed with care, creates the most memorable food experiences.
Rustic Beef Bacon Egg Potato Skillet
Crispy beef bacon, perfectly crisped potatoes, and sunny-side-up eggs come together in a cast iron skillet for comforting breakfast bliss.
Cook the beef bacon
Place a 12-inch cast iron skillet over medium heat. Add the beef bacon pieces and cook, stirring occasionally, until crisp and fat is rendered, about 8-10 minutes. Using a slotted spoon, transfer the beef bacon to a paper towel-lined plate, leaving approximately 3 tablespoons of beef bacon fat in the skillet (reserve any extra fat for another use).
Cook the Vegetables
Increase heat to medium-high. Add diced potatoes to the hot beef bacon fat in a single layer. Cook undisturbed for 5 minutes to develop a crust, then stir and continue cooking for 5 more minutes. Add onion, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until vegetables are softened and potatoes are golden brown and crisp, about 5-7 more minutes.
Add Aromatics and beef bacon
Add minced garlic, rosemary, and smoked paprika to the skillet. Stir and cook for 30 seconds until fragrant. Return 3/4 of the cooked beef bacon to the skillet, reserving the remainder for garnish. Stir to combine and create four wells in the potato mixture for the eggs.
Add Eggs and Finish
Carefully crack an egg into each well. Season eggs with remaining salt and pepper. Reduce heat to medium-low, cover the skillet, and cook until egg whites are set but yolks are still runny, about 3-4 minutes (or longer if you prefer firmer yolks). Remove from heat, garnish with reserved beef bacon pieces and chopped parsley. Serve immediately, directly from the skillet.
BEST BREAKFAST IN ONE CAST IRON SKILLET | CAMP COOKING
A full tutorial on how to make a delicious bacon, potato, and egg breakfast skillet in a cast iron pan.
You’ll love how this recipe makes efficient use of a single pan, layering flavors as you go. The beef bacon renders its fat, which then becomes the cooking medium for potatoes, creating an incredible depth of flavor without extra ingredients. This technique solves the common problem of bland breakfast potatoes while eliminating unnecessary cleanup. In just 25 minutes, including prep, you’ll have a complete breakfast that tastes like it required much more effort and skill.
Each bite delivers a perfect balance of textures and flavors: crispy beef bacon pieces provide a salty crunch, while the potatoes offer a golden exterior and creamy interior. The eggs develop slightly crispy edges while their runny yolks create a rich, natural sauce that brings everything together. A hint of rosemary adds an aromatic element that elevates the entire dish from simple to special, connecting it to rustic European cooking traditions.
Did you know that cooking the potatoes directly in the beef bacon fat not only enhances flavor but also helps achieve that perfect crispy exterior? The key is ensuring the skillet is properly hot before adding each component. This breakfast skillet isn’t merely food—it’s an experience that engages all your senses. Next time you’re hosting brunch, consider setting out this skillet family-style as the centerpiece. It’s a guaranteed conversation starter that invites everyone to gather around the table.
Comments are closed.