Ingredients:

  • 2 lbs Yukon Gold potatoes, 1/2 inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 6 strips thick-cut bacon, chopped
  • 1 cup red bell pepper, diced
  • 1/2 cup yellow onion, finely diced
  • 6 large eggs
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Toss cubed potatoes in a bowl with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  2. Heat the cast iron skillet over medium-high heat. Add potatoes in a single layer.
  3. Press them down firmly and cook undisturbed for 5–7 minutes until a mahogany-colored crust forms.
  4. Flip and cook for another 5 minutes until the edges are shattering-crisp.
  5. Push potatoes to the outer edges of the pan. Add chopped bacon to the center.
  6. Sauté bacon until the fat renders and it turns a deep crimson.
  7. Toss in diced onions and bell peppers, sautéing in the bacon fat until the onions are translucent and smell sweet.
  8. Stir everything together so the potatoes are coated in the rendered bacon fat.
  9. Create six small wells in the potato mixture using your spatula.
  10. Crack one egg into each well.
  11. Cover the skillet with a lid for 3–5 minutes, or until the egg whites are opaque but the yolks remain jammy.
  12. Remove from heat and garnish with fresh parsley.