This Eggs with Potato and Bacon in a Pan recipe is a quick and satisfying one-pan meal that combines crispy potatoes, savory bacon, and perfectly cooked eggs topped with melted cheese. Ready in under 30 minutes, it makes an ideal choice for breakfast, brunch, or a simple dinner. If you love simple, bold flavors and minimal cleanup, this skillet is going to become one of your favorite recipes.
What is Eggs with Potato and Bacon in a Pan?
This dish is a rustic skillet meal where pan-fried potatoes and onions form a crispy base. Eggs are then nestled into small wells and cooked until the whites are set with yolks still soft, and bacon plus cheese are added for texture and rich flavor.
It’s part hash-style, part skillet bake, and deeply rooted in peasant-style cooking where everything edible in the larder goes into one pan. One-pan egg and potato dishes are beloved because the starch soaks up the eggy richness, making every bite robust and satisfying.
Pro Tips for the Best Pan Eggs with Potato and Bacon
- Use medium potatoes and cut them into small, even cubes so they crisp evenly in about 12-15 minutes.
- Start with bacon first to render fat and use some of that bacon fat to fry the onions and potatoes for an instant flavor boost.
- Make neat wells for the eggs using the back of a spoon. This keeps eggs in place and creates a nicer presentation.
- For runny yolks, cover the pan with a lid for the last 3-4 minutes of cooking so the whites set, but yolks stay soft.
- Add cheese at the end and cover briefly so it melts without overcooking the eggs. Use a melting cheese, like cheddar, for that stringy, gooey finish.
Frequently Asked Questions
Can I make this vegetarian?
Substitute the bacon and use smoked paprika or a splash of liquid smoke for that smoky note. Crispy sautéed mushrooms also add a meaty texture.
How can I make the dish ahead of time?
Cook the potatoes and onions, cool completely, and store in the fridge up to 2 days. Reheat in a pan, make wells, and add eggs to finish. Bacon and cheese can be warmed quickly before serving.
My eggs spread and won’t stay in the wells, what went wrong?
If the potato surface is too oily or the wells are too shallow, eggs will spread. Pat the potatoes slightly with a paper towel to remove excess oil and press deeper wells with a spoon.
How to Store Leftovers
Cool the skillet contents to room temperature and refrigerate for up to 3 days. You can freeze the potato-bacon base for up to 2 months. Thaw overnight in the fridge, reheat in a skillet, and add fresh eggs.
Ingredients
How to Make Eggs with Potato and Bacon in a Pan
Heat a large, heavy-bottomed frying pan over medium heat. Add the bacon strips and fry until they’re crisp and the fat has rendered, and set aside.
Heat a large, heavy-bottomed frying pan over medium heat. Add the bacon strips and fry until they’re crisp and the fat has rendered, and set aside.
Add the chopped white onion, sauté for 2-3 minutes until translucent, and add the cubed potatoes to the pan. Season with salt and pepper while they cook.
Add the chopped white onion, sauté for 2-3 minutes until translucent, and add the cubed potatoes to the pan. Season with salt and pepper while they cook.
Once the potatoes are tender, press four shallow wells into the potato mixture and crack one egg into each well. Cover and cook for 10 minutes.
Once the potatoes are tender, press four shallow wells into the potato mixture and crack one egg into each well. Cover and cook for 10 minutes.
Add bacon and cheese on top, and cover for 1-2 minutes more.
Add bacon and cheese on top, and cover for 1-2 minutes more.
Slide portions onto plates and serve immediately with toasted bread to mop up runny yolks.
Slide portions onto plates and serve immediately with toasted bread to mop up runny yolks.
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