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Bacon, Potato and Poblano Breakfast Skillet

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A delicious egg topped breakfast skillet of bacon, poblano peppers, redskin potatoes and smoky mozzarella cheese.
Course Breakfast & Brunch
Cuisine American
Keyword bacon, breakfast, brunch, eggs, poblano, potatoes, skillet, smoked mozzarella
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 servings
Calories 539
Author Laurie McNamara


  • 4 slices thick-cut applewood bacon cut into 1/2 inch pieces
  • 1 small yellow onion diced
  • 1 small poblano pepper diced
  • 1 clove garlic minced
  • 6 medium cooked redskin potatoes diced
  • 1 cup grated smoked mozzarella
  • 4 large eggs
  • 1 tablespoon olive oil
  • 1 tablespoon butter


  • Add bacon to a cold skillet and heat over medium. Cook until crispy and with a slotted spoon, transfer the cooked bacon to paper towel-lined plate.
  • To the skillet, add the diced onion and poblano pepper and cook until just softened. Add in the minced garlic, stir and cook for 1-2 minutes. Reduce the heat to medium-low and add the potatoes and bacon back to the skillet, stir and heat through.
  • Spread the potato/bacon mixture into an even layer in the skillet and sprinkle with 1 cup of grated smoked mozzarella. Cover with a lid until melted.
  • In the meantime fry up the eggs in a hot skillet with 1 tablespoon of both olive oil and butter. Cover with a lid until the whites are set but the yolk is still runny.
  • Serve the skillet hash topped with the over-easy fried eggs and buttered toast!


Calories: 539kcal | Carbohydrates: 55g | Protein: 22g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 476mg | Potassium: 1649mg | Fiber: 6g | Sugar: 6g | Vitamin A: 646IU | Vitamin C: 44mg | Calcium: 211mg | Iron: 4mg