Fridge Friend recipes
Crispy Potato, Bacon and Egg Skillet recipe
Golden potatoes, smoky bacon and softly set eggs come together in one pan for a satisfying meal. Finished with spring onions and Parmesan, it’s simple and full of flavour.
35 min · Easy · British Jump to method
Ingredients
- 600g Potatoes
- 150g Bacon
- 4 Eggs
- 3 Spring onions
- 30g Grated Parmesan
| Nutrition | Per serving |
|---|---|
| Calories | 436 kcal |
| Protein | 19.8 g |
| Carbohydrates | 39.6 g |
| Fat | 20.4 g |
| Saturated fat | 7.3 g |
| Fibre | 4.5 g |
| Sugar | 2.5 g |
| Sodium | 717 mg |
Why this works
A hearty, protein-containing skillet that is energy-dense and relatively high in saturated fat and sodium, so best enjoyed as an occasional main meal rather than a light option.
Protein from eggs, bacon and Parmesan. Provides a solid protein hit for satiety and muscle maintenance, though the bacon and cheese also add saturated fat and salt.
Potatoes supply potassium and carbohydrate. Potatoes contribute useful potassium and energy, and when cooked with the skin on can improve fibre content.
Higher sodium from bacon and Parmesan. This dish is likely quite salty, which may be a concern for blood pressure if eaten frequently.
Method
- Boil the potatoes for 8-10 minutes until just tender, then drain and cut into chunks.
- Fry the bacon in a large skillet until crisp, then add the potatoes and cook until golden and crunchy.
- Stir in the chopped spring onions and cook for 1 minute.
- Make 3-4 little wells in the pan and crack in the eggs. Cover and cook until the whites are set but the yolks are still soft.
- Scatter over the grated Parmesan and serve straight from the pan.
Prefer the classic version? Bacon, Egg and Cabbage Skillet
Other Potato Recipes
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