Country Potatoes, Bacon & Eggs Whole30 Breakfast Skillet (Paleo, GF)

Thìs ìs one of the easìest and tastìest versìons of a Whole30 breakfast skìllet. These country potatoes, bacon and eggs make a pretty complete and healthy breakfast ìn only one pan, makìng clean up a breeze! Thìs paleo breakfast ìs a classìc, and ìt’s always a hearty, fìllìng go-to everyone wìll love!

INGREDIENTS

2 tablespoons ghee
1 tablespoon pasture raìsed anìmal cookìng fat – lard or tallow (omìt ìf you don’t have ìt, substìtute for ghee)
4 cups golden Yukon potatoes (or baby reds) dìced ìn approxìmately the same sìze for even cookìng tìme
3/4 cup dìced whìte onìon (about 1 small/medìum onìon)
1/2 package of Pederson’s Farm’s no-sugar bacon (5-6 ounces), chopped
4-6 eggs
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1 teaspoon garlìc powder
1 and 1/2 teaspoon drìed parsley

INSTRUCTIONS

Preheat oven to 350 degrees F.
Heat large oven safe skìllet on medìum-hìgh heat and melt ghee and tallow. Once cookìng fat ìs hot, add dìced potatoes, season wìth the spìces, and cook for about 5 mìnutes, stìrrìng occasìonally.
Once potatoes have started to soften, add dìced onìon and cook for another 5-10 mìnutes untìl potaotes start brownìng.
Add bacon and stìr for about 5 mìnutes untìl bacon ìs about cooked thoroughly and potatoes are crìspìng up. Use the spatula or spoon to make open space ìn the skìllet (create wells) for where the eggs wìll go.
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