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Potato Skillet

Potato Skillet

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My son loves this recipe even though he doesn't care much for breakfast food.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 37.4 g
  • 58%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 370 mg
  • 123%
  • Sodium:
  • 837 mg
  • 33%

Based on a 2,000 calorie diet


  1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.
  2. Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.
  3. When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.
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Replaced garlic salt w/garlic powder. The lid melting the cheese also softened the crisp crumbled bacon. Next time I will add the crisp bacon after the cheese has been melted and the lid has been removed.


I normally scale this to serve 6 and add some milk (1/4 cup) to the battered egg mix to make it fluffier. As others have stated, I have also used sausage, chopped green bell peppers or a jar of drained diced pimentos. If I'm REALLY lazy but my family is begging for some breakfast, I'll used a package of frozen hashbrowns instead and add the eggs once the hasbrowns are done and when the eggs are almost done, I'll add the bacon or sausage, and other veggies then. If you flip carefully (for even cooking), you can practically cut out pizza-like slices right from your pan to serve. A different spin to an omlette! Thanks LaDonna!


Yum, yum, yummy! This is an easy one pot meal that is really delicious. I added onion and green chilies--mmmmmm! My whole family loved this, even my picky son who only eats cereal and pancakes!! Leftovers reheated were also good--will definitly be making this more often!