What? You've never heard of a potato-fried egg? Get out the skillet—and some cheese and bacon too. We'll show you how it's done.
What You Need
Original recipe yields 6 servings
1 lb. red potatoes (about 3), peeled, cubed
6 slices OSCAR MAYER Bacon, chopped
1/2 cup chopped red onion s
1/2 cup chopped yellow pepper s
6 egg s
1 cup KRAFT Shredded Cheddar Cheese
2 Tbsp. chopped fresh cilantro
3/4 cup TACO BELL® Thick & Chunky Salsa
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Let's Make It
Cook potatoes in boiling water 5 min.
Meanwhile, cook and stir bacon in large nonstick skillet on medium-high heat until crisp. Remove from skillet; drain on paper towels. Carefully wipe skillet with additional paper towel.
Drain potatoes. Add onions and peppers to skillet; cook and stir on medium heat 3 min. Add potatoes; cook 10 min., stirring occasionally.
Make 6 small wells in potato mixture. Slip 1 cracked egg into each well; top with bacon and cheese. Cover; cook 5 to 8 min. or until egg whites are set and yolks are cooked to desired doneness. Sprinkle with cilantro; serve with salsa.
Serve your family this simple morning skillet on a special weekend.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.