MY LATEST AND GREATEST BACON BREAKFAST SKILLET / POTATO HASH | SAM THE COOKING GUY

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon reduces fat content while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing taste.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but vegetable oil is more budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes are nutritious, while frozen hash browns save time.

Chop up bacon and add it to a hot 12-inch cast iron skillet.

Cook bacon until it is near crispy, leaving some fattiness.

While bacon cooks, cut shishito peppers (about 6) and red Holland peppers (about 4), leaving seeds if desired.

Remove bacon from the skillet and place it on paper towels to drain grease, saving a tablespoon or two of grease in the pan.

Peel and cut 3 potatoes into even pieces, discarding any green parts.

Add the diced potatoes and cut vegetables to the skillet with the reserved bacon grease.

Mix everything together and cover with a lid, cooking for 10-15 minutes, stirring occasionally.

After about halfway through cooking, add shiitake mushrooms to the pan.

Season the mixture with garlic powder, smoked paprika, salt, and pepper.

Add spinach and stir until wilted.

Mix the cooked bacon back into the skillet and make four indentations for the eggs.

Crack 4 eggs into the indentations, seasoning them with salt and pepper.

Shred garlic cheddar cheese and sprinkle it around the eggs without covering them completely.

Cover the skillet with a lid and cook until the egg whites are set and yolks are still runny.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens