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Bacon, Egg & Potato Breakfast Skillet Ingredients • 2 pounds tiny baby potatoes (the tiniest you can find) • 1-2 cups reduced-sodium chicken stock or broth • 4 T unsalted butter • 6 large eggs (beaten well with 1 T water) • 1 cup shredded cheddar cheese • 8 slices thick-cut bacon (cooked and crumbled) • 1/2 cup sour cream • 1/2 red bell pepper (diced) • 1 jalapeno (minced) • 2 green onions (chopped) • 1/4 cup chopped flat-leaf parsley Instructions 1 Place one layer of baby potatoes in a 12-inch cast-iron skillet, fitting slightly snugly. Pour chicken stock over potatoes just until halfway up their sides. Bring to a boil over medium-high heat. Reduce heat to medium, cover skillet and cook for 5 minutes. 2 Remove the cover from skillet and cook another 5 minutes. Cut butter into four pieces and lay each piece of butter in a different spot over the potatoes, allowing to melt. DO NOT STIR. Keep cooking until all liquid has evaporated and you hear a sizzling sound – that sound means that the potatoes are now starting to brown. Using something flat-bottomed (I use a tamper but anything flat-bottomed will do), gently press down on each potato to flatten gently (it’s okay if they split). Now just leave them alone to brown – no stirring – for another 5 minutes, checking the bottoms occasionally. 3 Once the bottoms of the potatoes have browned, pour beaten eggs over potatoes. Reduce heat to medium-low, cover and cook until the egg on the side is starting to look done (about 3 minutes). Place skillet under broiler and, watching carefully, cook the top of the eggs until just done. 4 Remove skillet from the oven. Top cooked eggs with cheese, then bacon, sour cream, and remaining ingredients. Serve immediately. ➡️If You see any recipe I post at @FoodAndRecipesWithCherokee on @CookingwithLov or @Cookingislove , it has been stolen from here - report to telegram & leave those channels @FoodAndRecipesWithCherokee 🦉