An easy 20-minute egg skillet made with crispy red potatoes, bacon, sautéed onions and peppers with over easy eggs on top. Perfect for breakfast, brunch or even dinner!
Melt butter in a large skillet. Add potatoes, sliced bacon, onions and bell peppers to the skillet. Sprinkle seasoned salt evenly over top. Cook for about 10 minutes, or until crisp around the edges and fork tender. Flip occasionally, being careful not to smash the potatoes. Turn down the heat if they're cooking to fast.
Make five wells in the potatoes and then crack the eggs into the skillet. Cover the skillet and cook for 5-8 minutes over low heat, or until the eggs are set. Sprinkle salt and pepper over top.
Sprinkle shredded cheese on top the last couple minutes of cooking, if desired. Add green onions and hot sauce if desired. Serve while hot.
Notes
Meat: In place of bacon you could add in 1/2 cup diced ham or sausage. You could also omit the meat altogether. Vegetables: If you'd like to add more veggies, feel free to add in mushrooms, spinach, chopped asparagus or broccoli. I would add when you start cooking the potatoes. Mexican flavors: Avocado, cilantro and salsa would be delicious on top too. To kick up the heat you could sprinkle chili powder on the potatoes while they're cooking. Leftovers: If you have leftovers, they taste delicious stuffed in a tortilla to make a breakfast burrito.