Egg, Bacon and Potato Skillet

READY IN: 35mins


  • 14
    cup butter (more if needed)
  • 6
    medium potatoes (cooked and finely diced about 1/2-inch)
  • 1
    large onion, chopped
  • 1
    small green bell pepper, seeded and chopped (optional)
  • 6
    slices cooked bacon (crumbled, can use more or less)
  • 2
    teaspoons seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
  • 12
    teaspoon black pepper (or to taste)
  • 8
    large eggs or 9 extra large eggs
  • 2 -3
    tablespoons whipping cream or 2 -3 tablespoons 18% table cream
  • 12
    cup grated old cheddar cheese (or to taste)


  • Whisk the eggs with whipping cream together, then season with seasoned salt and black pepper; set aside.
  • Melt butter in a 12-inch cast-iron skillet over medium heat; add in cooked cold diced potatoes and cook tossing gently with a spatula until well browned and semi-crispy.
  • Add in onions, green pepper and crumbled cooked bacon to the skillet; cook 1 minute (adding in more butter if needed.
  • Pour the egg mixture on top, tipping the skillet so egg is distributed to the edges.
  • When the eggs are set cut into squares and turn to brown.
  • Sprinkle the shredded cheddar cheeseon top; cover and allow the cheese to melt.
  • Delicious!