Fried potatoes with bacon, zucchini and fried eggs

Votes: 4

Time: 45 min.
Complexity: easily
Servings: 4 - 6

This dish is cooked in a wide cast-iron skillet and is perfect for both a casual breakfast at home and campfire cooking. The potatoes are cut into small pieces, fried with bacon, onions, zucchini, and cherry tomatoes, and served as a base for delicious fried eggs. The potatoes absorb all the juices from the other ingredients, infusing them with a wonderful range of flavors and aromas. Serve the dish sizzling right from the skillet for a small group.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.6 kg small potatoes, cut into 1 cm pieces.
4 thick slices bacon, chopped
1 sweet onion, chopped
200 g young zucchini, cut into 1 cm pieces.
4 large eggs
1 cup mixed cherry tomatoes, halved
Chopped fresh parsley, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a 10-inch cast-iron skillet, cook the bacon over medium heat, stirring occasionally, until browned and crispy, 4 to 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate, discarding the fat in the skillet.
Add the potatoes to the skillet and season with 3/4 teaspoon salt and a pinch of black pepper. Cook, stirring, until the potatoes are browned and tender, 8-12 minutes. Add the onion, season with salt, and continue cooking until the onion is browned and the potatoes are cooked through, 3-5 minutes.

Add the zucchini and bacon to the skillet; reduce the heat to low (or move the skillet to a cooler part of the fire). Use the back of a spoon to make 4 shallow wells in the potato mixture; carefully crack 1 egg into each well. Scatter the tomatoes around the well, cover the skillet, and cook until the egg whites are set but the yolks are still runny, 6 to 12 minutes.
Season the eggs with salt and black pepper; sprinkle with parsley before serving.

Note

You can cook this dish over a campfire or on the stovetop. If cooking over a campfire, follow the minimum cooking time specified in the instructions..

Categories:

recipe / Pan / Picnic / Backyard Recipes / Quick main courses / Breakfast / Vegetables and mushrooms / Eggs and dairy products / Potato dishes / Fried potatoes / Food Network - recipes

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