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green chile breakfast skillet avocado

Green Chile Crispy Potato Breakfast Skillet

Extra crispy potato cheesy breakfast skillet, with bacon, and soft and tender eggs, are kicked up with green chilies for the most lip-smacking good breakfast or dinner!
Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 -3

Ingredients

  • 4 medium to large red potatoes cubed with skins intact
  • 3 strips of bacon diced
  • 4 large eggs
  • 1 1/2 cup cheddar cheese shredded
  • 1 1/2 tsp . green chiles or 1 Tbsp. if you like it spicy
  • 2 tsp . smoked paprika
  • salt to taste (I' m salt-sensitive so season to your taste)
  • one avocado
  • squeeze of lime
  • sour cream optional

Instructions

  1. Cut the potatoes into equally-sized cubes and add them to a pot of cold salted water. Once the water starts to boil, cook for 5-6 minutes.
  2. While the potatoes are boiling, cook the bacon in a cast iron skillet or large saute pan over medium heat. Cast iron retains the heat more evenly, which helps to crisp the potatoes, but any saute pan will do.
  3. Drain the bacon on a sheet pan lined with paper towels. Reserve the bacon fat in a cup. Don't use it all at once for the potatoes since you will saute them in two batches. If so, the first batch will absorb all the fat. You can substitute with oilve oil if you don't want to use bacon fat.
  4. Drain the potatoes really well in a colander.
  5. Keep the cast iron pan over medium heat and cook the potatoes until crispy in two batches. This will ensure that every piece gets nice and crispy. Season each batch with salt and 1 tsp. of the paprika. Place the first batch of potatoes on the sheet pan while the second batch is cooking. Each batch should take 4-6 minutes. Try to resist the urge to flip them constantly so they get crispy. If the pan gets too hot, the skin might burn, so turn down the heat for a bit if necessary.
  6. Once the second batch is crispy, pour all of the potatoes back in the pan. Top with half of the cheddar cheese and crack four eggs directly on top of the potatoes and season the eggs with a touch of salt. Top with the remaining cheddar cheese IN BETWEEN the eggs. Spread the green chiles over the top and cover with a lid. Cook for 5-7 minutes, or until the eggs are set, but still runny in the center and the cheese has melted and formed a crust around the edges.
  7. Top with sliced avocado, a squeeze of lime, and sour cream.