Two Potatoes & Two Eggs Breakfast Skillet

Two Potatoes & Two Eggs Breakfast Skillet
Serves: 2
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
Potatoes: 2 medium (about 300 g), peeled and grated
Eggs: 2 large
Bacon: 6 strips, cooked and crumbled
Cheddar cheese: 1 cup (100 g), shredded
Parmesan cheese: ¼ cup (25 g), grated
Salt: to taste
Black pepper: to taste
Paprika or garlic powder (optional): ½ tsp
Olive oil or butter: 2 tbsp
Chopped parsley or green onions (optional, for garnish)
Instructions
Prepare the potatoes
After grating, squeeze the potatoes well using a clean towel or your hands to remove excess moisture.
Season lightly with salt and pepper.
Cook the potatoes
Heat 2 tbsp olive oil or butter in a large non-stick skillet over medium heat.
Add the grated potatoes and spread evenly.
Cook for 6–8 minutes, stirring occasionally, until golden and crispy.
Add bacon & seasoning
Stir in the crumbled bacon and paprika or garlic powder (if using).
Cook for another 1–2 minutes.
Add eggs
Reduce heat to medium-low.
Make two small wells in the potato mixture and crack one egg into each well.
Cover the pan and cook 3–5 minutes, until egg whites are set but yolks are still slightly runny (or cook longer if you prefer firm eggs).
Add cheese
Sprinkle cheddar and Parmesan evenly over the skillet.
Cover again and cook 1–2 minutes, just until melted.
Serve
Garnish with parsley or green onions if desired.
Serve hot, straight from the skillet.