St. James of Jerusalem Bacon Breakfast Skillet
Servings: 6 people
Ingredients
- 5 bacon strips
- 3 medium potatoes
- 1 large onion
- 1 bell pepper
- 1 jalapeño optional
- 5 eggs
- salt and pepper to taste
Instructions
- Preheat a large cast iron skillet to medium high heat and place bacon strips to cook until crispy. Meanwhile, dice the potatoes, onion, and peppers.
- Remove the bacon and set aside on a paper towel.
- Pour the bacon grease out of the pan until 4-5 tablespoons remain and drop the potatoes in the hot skillet to cook in a single layer. Leave the potatoes to cook undisturbed until golden brown on the first side, then flip them to another side and add in the onion and peppers.
- Stir the skillet sparingly but enough to cook all contents evenly.
- Once the potatoes are cooked through, make five wells in the skillet and crack the eggs into them. Cover and cook until eggs are desired done-ness.
- Chop the bacon and spread over the skillet. Season with salt and pepper to taste and enjoy!