Farmhouse Breakfast Skillet with Farmhouse Infused Olive Oil

Warm potatoes, smoky bacon, tender onions, and softly set eggs make this skillet feel right at home on a slow morning, and Farmhouse Infused Olive Oil Blend folds in basil, oregano, garlic, and black pepper for a savory finish that pulls the whole pan together.

Garden Infuzions

Farmhouse Breakfast Skillet with Farmhouse Infused Olive Oil

Golden potatoes, crisp bacon, sweet onions, and softly set eggs come together in one hearty skillet, finished with the savory farmhouse character of Garden Infuzions Farmhouse Infused Olive Oil Blend.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Breakfast, Brunch, Dinner

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 3 tablespoons Farmhouse Infused Olive Oil Blend
• 12 ounces bacon cut into 1/2-inch pieces
• 1 pound Yukon gold potatoes cut into 1/2-inch cubes
• 1 small yellow onion diced
• 1 red bell pepper diced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 4 large eggs
• 2 tablespoons chopped fresh chives
• 1/2 cup shredded cheddar cheese

Equipment

• 1 Cast Iron Skillet 10 to 12 inch skillet
• 1 Slotted Spoon for removing bacon
• 1 Cutting board prep surface
• 1 Chef’s knife for chopping
• 1 Spatula for stirring and serving
• 1 Lid to cover skillet while eggs cook

Method

 

Instructions

1. Heat 1 tablespoon of the Farmhouse Infused Olive Oil Blend in a large cast iron skillet over medium heat. Add the bacon and cook until browned and crisp, then transfer it to a plate with a slotted spoon.
2. Add the remaining oil to the skillet. Stir in the potatoes and cook, turning now and then, until they start to brown and soften, about 10 to 12 minutes.
3. Add the onion and red bell pepper, then season with salt, black pepper, and smoked paprika. Cook until the vegetables are tender and the potatoes are golden at the edges.
4. Stir the bacon back into the skillet and make four small wells in the mixture. Crack an egg into each well, cover the skillet, and cook until the whites set and the yolks are done to your liking.
5. Sprinkle with cheddar cheese and chives, then let the cheese melt for 1 minute before serving straight from the skillet.

Notes

For the best texture, keep the potato cubes small and even so they brown at the same pace. If you want a softer egg, cover the skillet a little sooner; if you want a firmer yolk, give it another minute or two. The recipe is flexible enough for breakfast or brunch and still feels right for a simple dinner.

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Recipe Tips

Parboil the potatoes just until barely tender so they crisp well in the skillet. Let the bacon render slowly so you keep the fat in the pan for building flavor. Add the eggs at the end and cook them just until the whites set and the yolks stay soft.

Serving Suggestions

Serve this skillet hot with buttered toast, sliced tomatoes, fresh fruit, or a simple green salad for a satisfying breakfast or brunch table. It also works nicely as a casual dinner when you want something hearty and unfussy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat until warmed through, or use the microwave in short bursts if that is easier.

Variations

Swap the bacon for breakfast sausage, add diced bell peppers, or fold in chopped spinach near the end for extra color. You can also top the finished skillet with shredded cheddar or a spoonful of salsa for a different mood.

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