Whether you call them home fries, hash browns, or Skillet Breakfast Potatoes, crispy potatoes are an essential side dish in a hearty country-style breakfast. A classic at any neighborhood diner, perfectly cooked breakfast potatoes have crispy edges and a soft middle with onions, garlic, & bacon adding to the amazing taste experience!

This week the #SundaySupper Tastemakers have been 'digging' around in the kitchen creating their favorite recipes using root vegetables. From appetizers to desserts and everything in between, you are sure to find a recipe that peaks your interest! Get your pinning fingers ready and scroll down past my recipe to add your faves to your must-make Pinterest board! A big thank you goes out to our amazing host, Cindy of Cindy's Recipe & Writings, who made this event happen!

In our younger years, Don and I used to frequent a local diner on the weekends for a tasty country-style breakfast complete with eggs made to order, crispy home fries, and our favorite flavor of toast. This diner was always packed and you were likely to see someone you know. Now that we're older and a bit lazy about going out to eat, I make our favorite country-style breakfast at home.

Our 'big breakfast', as Don calls it, usually happens on Sunday and wouldn't be the same without Skillet Breakfast Potatoes. I have made this recipe in many different versions over the years, but the technique for getting the must-have crispy edges on the potatoes is always the same. Don't be afraid to play with the ingredients a little to give it your own special touch.

I'll walk you through the steps for getting those beautifully crispy edges on the potatoes and show you what I typically add to the potatoes these days, but as I mentioned before, don't be afraid to mix things up and get creative. This recipe is super versatile! We even enjoy it for dinner now and again when I have nothing planned, because I almost always have eggs and potatoes on hand.

Fry up some thick-cut bacon slices in a cast-iron skillet over mid-high heat until just a little crispy. This will only take about 2 minutes, but that time will vary depending on how crisp you like the bacon and how hot your pan is. I use a cast-iron skillet for best results. A stainless steel skillet will work nicely as well, but avoid using a non-stick skillet. The potatoes won't get as crispy with non-stick.

While the bacon is cooking, dice up some Yukon gold potatoes. Potatoes vary in size, but I estimate about 1 to 1 1/2 potatoes per person or 1 cup per person. Don has a big appetite, and really loves his home fries, so I'll usually dice up 3 potatoes and dish out the majority of them on his plate.

When the bacon is crisped to your liking, remove it from the skillet and drain on paper towels. Add the diced potatoes to the hot bacon drippings in the skillet. Spread them out to a single layer the best you can and then WALK AWAY! Set your timer for 3 minutes and STEP AWAY FROM THE POTATOES! Put down that spatula! There should be NO stirring of the potatoes until they get a nice crispy edge on the one side.

This is a good time to dice the onion and mince the garlic to keep your hands busy so you aren't tempted to fuss with the potatoes. They need their alone time with the skillet <smile>

If you stir the potatoes before they develop that beautiful crust, you will end up leaving most of the potato stuck to the bottom of the skillet and never get crispy edges that are so essential to breakfast potatoes. And nobody wants to clean up a nasty skillet with stuck on food, amiright?!

When the timer goes off, check to make sure there is a nice crispy crust on the potatoes by lifting one or two of them up. If you see a gorgeous golden and crispy bottom on your test pieces then you have the green light to gently start turning those potato cubes over. Carefully stir them around in the pan trying to flip them over the best you can. Don't worry if you don't get all of them perfectly flipped over. We have our crispy edge, so now we are going to reduce the heat to mid-low, add the onions and garlic with some salt and pepper and continue to cook them until they are softened.

While the potatoes are cooking, heat a non-stick skillet over mid-high heat and melt a 1/2 tablespoon of unsalted butter. Carefully crack an egg into a fine mesh strainer set over a bowl to drain out the thin egg whites. The very thin egg white always cooks up too crispy to my liking, so I prefer to drain it first before cooking. It results in a better looking and tasting fried egg, in my opinion, and doesn't take but a few extra seconds. Totally worth it!

NOTE: If you are familiar with my blog, you are probably surprised to see me using a non-stick skillet. I typically recommend against them, however, when making eggs it is my go to pan. I only have one non-stick skillet, and I only use it for eggs. Definitely makes life a little easier <smile>

After draining the thin eggs whites, carefully pour the remaining egg into the hot butter in the skillet. Repeat this process for another egg if you like. We prefer 2 eggs with our 'big breakfast' :) Allow to cook for 3-4 minutes until the eggs are cooked how you like. Mine usually takes a good 3 minutes, but the time will vary depending on the heat of your skillet and how cooked you like your eggs. I like mine to still have a soft egg yolk when I cut into it. The drippy egg yolk adds a nice flavor to the overall dish. Finish it up by seasoning the eggs with salt and pepper. You can fry multiple eggs at the same time in this manner depending on the size of your skillet.

While the eggs are cooking, give the potatoes a little stir now and then and when they are soft the way you like them, turn off the heat, and add a cup of fresh baby spinach (or more to your liking). Wilt the spinach slightly and give the potatoes a taste. Adjust the seasoning as needed.

Divide the potatoes onto serving plates and top with eggs. Sprinkle with the reserved bacon and enjoy!

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Skillet Breakfast Potatoes

By Life Tastes Good
Published 03/06/2016

Ingredients

• 2 slices thick-cut bacon
• 3 Yukon Gold potatoes, scrubbed and diced (about 2 cups)
• 1/4 cup finely diced onions
• 1 teaspoon freshly minced garlic
• 1/4 teaspoon kosher salt or to taste
• 1/8 teaspoon freshly cracked black pepper or to taste
• 1/2 tablespoon unsalted butter
• 4 eggs, drained
• salt & pepper to taste
• 1 cup fresh baby spinach

Instructions

1. Fry up 2 slices of thick-cut bacon in a cast-iron skillet over mid-high heat until just a little crispy. This will only take about 2 minutes, total, but that time will vary depending on how crisp you like the bacon and how hot your pan is. I cut my bacon slices in half to fit in the pan better.
2. While the bacon is cooking, dice up 2-3 Yukon gold potatoes so you have about 2 cups of diced potatoes.
3. When the bacon is crisped to your liking, remove it from the skillet and drain on paper towels. When the bacon is cooled, crumble it and reserve until needed.
4. Add the diced potatoes to the hot bacon drippings in the skillet set over mid-high heat. Spread the potatoes out to a single layer the best you can and then WALK AWAY! Set your timer for 3 minutes and STEP AWAY FROM THE POTATOES! Put down that spatula! There should be NO stirring of the potatoes until they get a nice crispy edge on the one side.
5. When the timer goes off, check to make sure there is a nice crispy crust on the potatoes by lifting one or two of them up. If you see a gorgeous golden and crispy bottom on your test pieces then you have the green light to gently start turning those potato cubes over. Carefully stir them around in the pan trying to flip them over the best you can. Don't worry if you don't get all of them perfectly flipped over.
6. Reduce the heat to mid-low, add 1/4 cup diced onions and 1 teaspoon garlic. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly cracked black pepper. Continue to cook the potatoes until they are softened to your liking.
7. While the potatoes are cooking, heat a non-stick skillet over mid-high heat and melt a 1/2 tablespoon of unsalted butter. Carefully crack an egg into a fine mesh strainer set over a bowl to drain out the thin egg whites. The very thin egg white always cooks up too crispy to my liking, so I prefer to drain it first before cooking. It results in a better looking and tasting fried egg, in my opinion, and doesn't take but a few extra seconds. Totally worth it!
8. After draining the thin eggs whites, carefully pour the remaining egg into the hot butter in the skillet. Repeat this process with the remaining eggs. Allow to cook for 3-4 minutes until the eggs are cooked how you like. Mine usually takes a good 3 minutes, but the time will vary depending on the heat of your skillet and how cooked you like your eggs. I like mine to still have a soft egg yolk when I cut into it. The drippy egg yolk adds a nice flavor to the overall dish. Finish it up by seasoning the eggs with salt and pepper. You can fry multiple eggs at the same time in this manner depending on the size of your skillet.
9. While the eggs are cooking, give the potatoes a little stir now and then and when they are soft the way you like them, turn off the heat, and add a cup of fresh baby spinach (or more to your liking). Wilt the spinach slightly and give the potatoes a taste. Adjust the seasoning as needed.
10. Divide the potatoes onto serving plates and top with eggs. Sprinkle with the reserved bacon and enjoy!

Yield: 2 Servings
Prep Time: 10 mins.

Cook time: 10 mins.
Total time: 20 mins.

Tags: Skillet Breakfast Potatoes, Country Style Breakfast, Eggs, Potatoes, Breakfast, Sunday, Home Fries, Hash Browns, Cast-Iron Skillet

Appetizers

• Chipotle Sweet Potato Chips from Momma's Meals
• Golden Beet Chips with Sea Salt from Sunday Supper Movement
• Roasted Beet Hummus from And She Cooks
• Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
• Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
• Roasted Sweet Potato Soup from Magnolia Days
• Root Vegetable Soup with Herb Croutons from An Appealing Plan
• Waffled Carrot Latkes from A Kitchen Hoor's Adventures

Breakfast

• Carrot Cake Baked Oatmeal from Hezzi-D's Books and Cooks
• Carrot Cake Smoothie from Brunch-n-Bites
• Carrot Cake Waffles from Alida's Kitchen
• Sweet Potato Biscuits with Beetroot Orange Marmalade from Dad Whats 4 Dinner
• Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker

Main

• Bacon-Potato Torte from Tramplingrose
• Beef & Root Vegetable Hand Pastries from Gate to Plate
• Beet, Blue Cheese and Bacon Pizza from Caroline's Cooking
• Beet Pesto from Sew You Think You Can Cook
• Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
• Hearty Stew Hand Pies from The TipToe Fairy
• Roasted Root Vegetable Panzanella Salad from The Chef Next Door
• Root Vegetable and Beef Flatbread from Family Foodie
• Roasted Vegetable Borscht from The Crumby Cupcake
• Shepherd's Pie Loaded Baked Potatoes from Cupcakes & Kale Chips
• Skillet Breakfast Potatoes from Life Tastes Good
• Sweet Potato Pancakes from Our Good Life
• Turnip Rutabaga and Root Veggie Beef Stew from Cindy's Recipes and Writings
• Wild Rice Vegetable Bake from Wholistic Woman

Sides

• Baked Potato Wedges with Parmesan and Garlic from Bobbi's Kozy Kitchen
• Beet, Greens and Goat Cheese Gratin from Monica's Table
• Boxty (Irish Potato Pancakes) from Curious Cuisiniere
• Browned Butter Braised Baby Turnips from Food Lust People Love
• Caprese Twice Baked Potatoes from Seduction in the Kitchen
• Carrot Ribbon and Orange Salad from Pies and Plots
• Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
• Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
• Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
• Honey Dijon Roasted Carrots from Renee's Kitchen Adventures
• Jicama Home Fries from Casa de Crews
• Lemon Thyme Au Gratin Potatoes from Vintage Kitty
• Moroccan Harissa Potatoes from Palatable Pastime
• Roasted Balsamic Carrots from Confessions of a Cooking Diva
• Roasted Root Vegetable Farro from Cooking Chat
• Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
• Root Vegetable Mash from Feeding Big and more
• Rooty Dauphinoise from Jane's Adventures in Dinner
• Smashed Potatoes from Taste And See
• Smoked Sausage Potato Casserole from Kitchen Gidget
• Spicy Carrots & Potatoes from Sweet Mornings
• Sweet Potato Shoestring Fries from Grumpy's Honeybunch
• Winter Salad with Fennel, Apples, Goat Cheese and Radishes from Delaware Girl Eats

Desserts

• Best Ever Carrot Cake from Fantastical Sharing of Recipes
• Carrot Cake Cheesecake from Angels Home Sweet Homestead
• Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
• Carrot Cookies from The Freshman Cook
• Chocolate Carrot & Squash Muffins from What Smells So Good?
• Homemade Carrot Cake from Cosmopolitan Cornbread
• Iced Beet Cake from Beauty and the Beets
• Gluten Free Carrot Cake from Real Food Real Deals

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