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Cheesy Potato Skillet

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Potato Type: Yellow
Cuisine: American
Prep Method: Pan Fried


Breakfast/BrunchSide Dish

Prep Time

20 Mins

Cook Time

20 Mins


Serves 4


  • 2 lbs. yellow or red potatoes, boiled till tender and roughly chopped
  • 5 strips uncooked bacon
  • ½ cup roughly chopped onion
  • 1 cup chopped bell peppers
  • 4 eggs
  • Garlic salt
  • ½ cup halved cherry tomatoes
  • ¾ cup roughly diced (large pieces!) colby jack cheese
  • Green onion


  1. In a large skillet cook the bacon until perfectly done. Drain the pieces of bacon on a paper towel, but reserve the oil in the pan. Roughly chop the bacon.Add the chopped onion to the skillet and cook for 1­2 minutes. Add in the bell peppers and cook until tender. Set aside on a separate plate.
  2. Whisk together the eggs, then add them to the skillet and scramble them. Season lightly with garlic salt and pepper and add in the halved cherry tomatoes, cooking for 5-6 minutes (until tomatoes start to release some of their juices).
  3. Add the bacon, cooked vegetables, and roughly chopped potatoes into the skillet.
  4. Sprinkle the diced cheese into the skillet and mix in. Cook everything together until the cheese is melted.
  5. Season with salt and pepper to taste.
  6. Sprinkle with the green onion and enjoy!

1 Review

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this has everything i like in one skillet. made this and it was delicious! i did use turkey bacon and egg...Read Full Review



this has everything i like in one skillet. made this and it was delicious! i did use turkey bacon and egg sub and ditched the extra salt, but that's just me. no problem with the halved cheery tomatoes. love tomatoes! one of the best recipes i've seen on this site.

Recipe By: Christine Skari

Nutrition Facts Per Serving



















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