Ingredients

• 4 slices bacon , cut into 1-inch pieces
• 1 onion , chopped
• 3 russets potatoes , scrubbed, chopped into 3/4-inch cubes
• 0.25 cups water
• 2 greens onions , sliced
• 2 cloves garlic , minced
• 0.5 teaspoons smoked paprika
• kosher salt and freshly ground pepper to taste
• 4 large eggs
• 1 cup shredded Cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; reserve most of the bacon fat in the skillet.
3. 3 Crumble bacon and set aside.
4. 4 Reduce heat to medium. Cook and stir onion in reserved bacon fat until slightly softened, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover the skillet. Cook, stirring occasionally, until potatoes are tender, about 20 minutes.
5. 5 Mix in green onions, garlic, and paprika. Season with kosher salt and pepper. Make 4 wells in potato mixture using a wooden spoon, revealing the bottom of the skillet.
6. 6 Crack an egg into each well; season with salt and pepper.
7. 7 Sprinkle Cheddar cheese and bacon over the entire skillet.
8. 8 Cover and cook until egg whites are set and yolks are still runny, about 5 minutes. Serve and enjoy!

Nutrition per serving