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This breakfast potato skillet has crispy bacon, golden potatoes, and mushrooms, all in one pan, with just enough tarragon to wake things up. Top it with a poached egg, and you’ve got big flavor with none of the extra work.
Serve this breakfast skillet with some sausage gravy for a full meal.
Here’s Why This Breakfast Skillet Recipe Works
One-skillet cooking: Everything comes together in a single pan, keeping cleanup simple and the flavor right where it belongs.
Layered textures: Crisp bacon, tender potatoes, and sautéed mushrooms give every bite contrast and depth.
Tarragon twist: A hint of fresh tarragon cuts through the richness with a clean, herby lift that brightens the whole dish.
Poached egg finish: A runny yolk on top adds richness and acts like a sauce. Simple, satisfying, and worth the extra step. (Also great with buttermilk biscuits).
Recipe Tips
Slice the potatoes evenly: Aim for ¼-inch thick slices so they cook evenly and brown nicely without burning.
Manage the bacon fat: Drain off excess grease, but leave just enough to coat the pan and build flavor into the base.
Give mushrooms their moment: Let them cook until they release moisture and begin to brown before adding the bell peppers.
Use the lid to your advantage: Covering the skillet helps steam the potatoes so they soften before they crisp.
Clean poached eggs: Crack each egg into a fine-mesh sieve to remove loose whites. It makes for a neater, tighter poach.
Craving more skillet breakfasts? Try our Sweet Potato Breakfast Hash. It’s just as satisfying and just as easy.
Bacon and Potato Breakfast Skillet with Poached Eggs
This breakfast potato skillet is the kind of thing we make when we want a real breakfast, something warm, filling, and made in one pan.
There’s crispy bacon, golden potatoes, mushrooms, and a little fresh tarragon for good measure. Add a poached egg on top, and you’ve got breakfast (or brunch) covered.
Another great crowd pleaser is this asparagus ham and cheese breakfast casserole.
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Breakfast Potato Skillet with Bacon and Mushrooms
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Ingredients
- 8 slices thick-cut bacon, cut into ½ inch pieces
- 1 medium onion, chopped
- 12 ounces fresh mushrooms, sliced
- ½ red bell pepper, chopped
- 1 ½ pound fingerling potatoes, sliced ¼inch thick
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 3-4 tablespoons chopped fresh tarragon
- 4 poached eggs
Instructions
- In a large heavy-bottom skillet set over medium heat, add the bacon pieces and cook until crisp, stirring often. Transfer to a paper-towel lined plate to drain.
- Using a small dish, pour off all but 2 tablespoons of the accumulated bacon dripping and reserve.
- Add the chopped onions and mushrooms to the skillet and continue cooking over medium heat until the become onions become translucent. Add the red bell pepper. Cook and stir until the bell pepper is heated through. Transfer the vegetables to a bowl and reserve.
- Add 2 tablespoons of the reserved bacon drippings to the skillet, then add the sliced potatoes. Sprinkle the potatoes with salt and pepper and toss together. Add 2-3 tablespoons of water to the skillet, cover and cook for 15-20 minutes, stirring half-way through the process until tender and nicely brown.
- Add the reserved bacon and vegetables to the potatoes and stir to mix well. Toss with the chopped tarragon, reserving 1 tablespoon for final garnishing.
Meanwhile, poach the eggs:
- Fill a saucepan with 4-inches of water and bring to a boil. Reduce the heat to low and keep the water at a low simmer for poaching the eggs.
- Crack the eggs, one at a time into a fine-mesh strainer. Swirl the egg around for a couple seconds to drain off the watery liquid. Transfer each egg into small dishes and tip into the simmering water. Cook for 3 to 3½ minutes or until desired doneness. To serve:
- Divide the potato hash equally between four plates, place a poached egg on each serving and garnish with additional chopped tarragon.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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