I think one of my favorite tools in the kitchen has to be my cast iron skillet – next to my Chef’s knife of course! This pan is so versatile, you can use it to sauté, sear, bake, “grill,” and it can be used for appetizers, sides, mains and even desserts. Plus, you can serve your meal right in the pan! Skillets the limit…yup I went there.
Green Onion & Bacon Potato Breakfast Skillet
serves 4 people
- 4 russet potatoes
- 5 slices of smoked bacon
- 8-10 stems of green onion
- 1/2 cup of the light green and white parts
- 2 tablespoons of top greens parts for finishing
- 4 tablespoons of butter chopped into small cubes
- 2-4 eggs depending on serving size (1 egg each person)
- 1/2 cup of shredded sharp white cheddar
- Salt & pepper
- Optional finishing touch: sour cream
Prep the butter first by chopping it into cube-sized pieces. This will go on top of the skillet right before it goes into the oven.
Preheat your oven to 425 degrees.
Next, BACON! Start by laying your bacon in a cold cast icon skillet on the stove, and turn the flame up to medium heat. The bacon will start to release fat (YAY!) and once the pieces start to bunch up or buckle, you know it’s ready to flip and cook on the other side.
In the meantime, prepare the green onions. Start by chopping off the root ends and dark green parts (discard the roots, but keep the dark green parts for later use). Next, thinly slice the green and white parts. When measured, this should equal about half a cup.
Once the bacon is done, remove it from the cast icon skillet and place it on a plate to the side. When you look down at the cast iron skillet, there should be delicious bacon fat that we are going to use to sauté the green onions. Toss the onions into the pan and let cook for about 4 or 5 minutes on medium-low heat. They won’t take long because the pan is already hot and the onions are sliced thin. While the green onions are cooking, start preparing the potatoes.
The potatoes are always the last thing to prep because once you peel russet potatoes, they begin to oxidize and turn a brownish or reddish color. Peel the potatoes and immediately spiralize them (*see footnote about spiralizing). Put them in a bowl with some salt and toss lightly. The salt will help to bring out the moisture because no one wants soggy potato skillets. Using a dishcloth or cheese cloth, squeeze the potatoes to remove any excess water. This might take a few tries.
Now you’re ready to assemble. Coarsely chop the bacon into small pieces, and add the bacon, green onions, and salt and pepper to the potato strings. Toss everything together using tongs or your hands and immediately put everything back into the skillet. Lay the cubes of butter all over the top of the potatoes (around the sides and a few in the middle, this will help give it a brown, crisp finish). Put the skillet into the 425 degree oven and cook for 30 minutes.
After 30 minutes has gone by, remove the skillet from the oven and crack in the eggs (I usually say one egg per person, but totally up to you). Next, sprinkle on the shredded sharp white cheddar cheese. Put the skillet back in the oven for 10-12 minutes, or until the egg whites are cooked, but the yellow is nice and runny.
While the skillet is cooking, thinly slice the green parts of the green onions. Only 2 tablespoons are necessary. This provides color to the dish and adds a nice finishing flavor.
Once the eggs are done and the cheese is melted, remove from the oven, top with the sliced green onions, and serve! I ate mine with a dollop of sour cream.