Cheesy Bacon and Egg Hash (Breakfast Skillet)

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  24 oz Potato, Yukon Gold
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  7 oz Bacon
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  2 Green Onion (Scallion)(30g)
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  4 Egg, Whole, Large(176g)
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  0.3 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  1 1 pinch cracked (pepper)

Instructions

1. 1Dice the Yukon Gold potatoes into ¾-inch cubes. Heat the olive oil in a large cast iron skillet over medium-high heat for 1–2 minutes until shimmering.
2. 2Add the potatoes to the hot oil and cook for 15–20 minutes, stirring every 4–5 minutes, until golden brown with crispy edges and tender centers. Cover with a lid to speed cooking if needed.
3. 3While potatoes cook, chop the bacon into bite-sized pieces. Once potatoes are golden, add the bacon to the skillet and cook for 8–10 minutes over medium-high heat, stirring occasionally, until the bacon is crispy and browned.
4. 4Stir in the chopped green onions and cook for 1–2 minutes until fragrant and softened.
5. 5Using a wooden spoon or spatula, create four evenly spaced wells in the hash. Crack one egg into each well, sprinkle the part-skim mozzarella around and over each egg, and season with cracked pepper. Cover the skillet with a lid.
6. 6Cook over medium heat for 5–8 minutes until the egg whites are set and opaque and the yolks reach your desired doneness (4–5 minutes for runny yolks, 6–8 minutes for fully set yolks).
7. 7Divide the hash evenly into 4 airtight containers while hot, ensuring each portion contains one egg and an equal share of potatoes and bacon, or transfer directly to serving plates.