One-Skillet Crispy Smashed Baby Potato & Bacon Breakfast

Instructions

1. 1

   Let's cheat a little. Place 1.5 lbs baby yellow potatoes in a microwave-safe bowl with a splash of water. Cover tightly with a microwave-safe plate or vented plastic wrap and nuke for about 6 minutes, until a fork slides in easily. We're skipping the boiling water completely.

   6 min

   Tip: Every microwave is different, so start checking them at 5 minutes. You want them very tender so they don't break apart into crumbles when you smash them.

2. 2

   While the microwave does the heavy lifting, put a large cast-iron skillet over medium heat. Add 6 slices thick-cut bacon, chopped to the cold pan and cook until crispy. Starting in a cold pan helps the fat render out slowly, giving you perfectly crisp bacon and plenty of cooking fat for later.

   8 min

   Tip: If your bacon is super lean and pan looks dry, add a tiny splash of olive oil to get things going.

3. 3

   Use a slotted spoon to scoop the crispy bacon out and let it drain on a paper towel. Keep all that glorious bacon fat in the skillet! Toss in 1/2 large red onion, diced and sauté until softened and starting to brown.

   3 min

4. 4

   Drain any excess water from your microwaved 1.5 lbs baby yellow potatoes and dump them right into the skillet with the onions. Grab a sturdy mug or a potato masher and firmly press down on each potato to smash it flat. Season with 1/2 tsp salt and 1/4 tsp black pepper. Now, walk away. Seriously, don't touch them for 5 minutes so they develop a fiercely crispy crust in that bacon fat.

   5 min

   Tip: The flatter you smash them, the more crispy surface area you get. If the mug sticks to the potato, lightly oil the bottom of it.

5. 5

   Use a thin metal spatula to carefully flip each potato. They should be deeply golden and crunchy on the bottom. Let the second side crisp up.

   3 min

6. 6

   Scatter the cooked 6 slices thick-cut bacon, chopped, 1 cup shredded sharp cheddar cheese, and 1/4 cup jarred pickled jalapeños evenly over the top of the crispy potatoes. Use the back of a spoon to create four little divots or wells in the mixture.

   1 min

7. 7

   Crack 4 large eggs into the divots you just made. Cover the skillet with a lid or a sheet of foil. Drop the heat to medium-low and let it cook until the egg whites are perfectly set but the yolks are still begging to be broken.

   5 min

   Tip: Watch the eggs closely after 3 minutes. The steam trapped by the lid cooks them faster than you think!

8. 8

   Pull the skillet off the heat. Scatter 2 scallions, thinly sliced all over the top. Bring the whole pan to the table and let everyone fight over the crispiest potato bits.

   1 min