Country Potatoes, Bacon & Eggs Whole30 Breakfast Skillet
This is one of the easiest and tastiest Whole30 breakfast skillets. These country potatoes, bacon and eggs make a hearty and healthy breakfast in only one pan. A quick meal to both cook and clean up! Whole 30 Recipes, Whole 30 Breakfast, Whole 30 Dinner, Whole 30 , Whole 30 Snacks, Whole 30 Recipes Crockpot
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 2 tablespoons ghee 1 tablespoon pasture raised animal cooking fat – lard or tallow (omit if you don’t have it, substitute for ghee) 4 cups golden Yukon potatoes (or baby reds) diced in approximately the same size for even cooking time 3/4 cup diced white onion (about 1 small/medium onion) 1/2 package of Pederson’s Farm’s no-sugar bacon (5–6 ounces), chopped And many more.
Instructions:
First. Preheat oven to 350 degrees F.
Next, Heat large oven safe skillet on medium-high heat and melt ghee and tallow. Once cooking fat is hot, add diced potatoes, season with the spices, and cook for about 5 minutes, stirring occasionally.
Next, Once potatoes have started to soften, add diced onion and cook for another 5-10 minutes until potaotes start browning.
