Ingredients:

  • 24 oz Yukon Gold potatoes, diced into 1/2-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 6 strips thick-cut bacon, chopped
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 6 large eggs
  • 1/4 cup whole milk
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp fresh chives, chopped

Instructions:

  1. Place chopped bacon in a cold 12-inch cast-iron skillet. Turn heat to medium and cook until the fat renders and bacon is crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. Add the olive oil to the bacon fat. Increase heat to medium-high. Add the diced potatoes in a single layer. Sear for 10-12 minutes until tender and golden.
  3. Add the diced onions and smoked paprika to the skillet. Sauté for 3-4 minutes until onions are translucent and the potatoes are well-coated.
  4. Stir in the minced garlic and cook for exactly 60 seconds until fragrant, being careful not to burn it.
  5. In a medium bowl, whisk together the eggs and whole milk until aerated. Lower the skillet heat to medium-low.
  6. Pour the egg mixture over the potatoes. Using a flexible spatula, gently fold the eggs into the potato mixture. When the eggs are 80% set but still look slightly wet, remove the skillet from the heat.
  7. Immediately fold in the cooked bacon and grated cheddar cheese. The residual heat will finish cooking the eggs and melt the cheese. Season with salt, pepper, and fresh chives before serving.