Bacon Swiss Breakfast Skillet

Inspired by a favorite college hangover spot, this is my take one of their breakfast skillets I came to love. Bacon, onion, tomato and Swiss skillet with crispy potatoes and topped with two eggs.

Ingredients

• 1 medium Russet potato
• 2 eggs
• 2 pieces of white bread
• 1 block Swiss cheese or extra sharp cheddar, grated
• 4 slices of bacon (2 to eat while cooking, 2 for the dish)
• 1/4 cup diced tomato
• 1-2 tablespoons diced yellow or white onion
• Butter
• Canola oil or vegetable oil
• Salt
• Pepper

Instructions

1. Cut potato into medium-sized blocks, about 1/2 inch cubes.
2. Place on paper plate and lightly salt with table salt.
3. Place potatoes in microwave and cook for about 2-3 minutes on high. We want them to soften just a little so they cook more quickly and have a softer interior while the outside crisps.
4. While potatoes are par-cooking in the microwave, get your pan going on med-high with a couple tablespoons of canola or vegetable oil.
5. When potatoes come out of the microwave,  pat them dry with a paper towel.
6. Put potatoes in pan with oil. Sprinkle with kosher salt and fresh ground black pepper. Stir every few minutes to allow all sides of potatoes to get crispy.
7. Preheat oven to 400 degrees.
8. Cook bacon in a separate pan on the stove. Set aside to cool.
9. Dice onion, tomato, and bacon. Grate Swiss or cheddar cheese.
10. When potatoes are done, transfer them to a plate lined with paper towels to soak up excess oil. 
11. Transfer the potatoes to a medium-sized pan or ceramic serving dish. Add a few turns of a garlic pepper grinder to the potatoes if you like.
12. Sprinkle the diced onion, tomato and bacon over the potatoes.
13. Sprinkle the grated Swiss cheese or cheddar over top.
14. Place the pan in the oven. While the cheese is melting, prepare your eggs and toast.
15. Eggs: place 1 pat of butter in a pan over medium heat. Crack 2 eggs inside, not breaking the yolks. Sprinkle with salt and pepper and put lid on pan. Let cook until the yolks just start to turn from dark yellow to a white-ish film. This is the steaming method, an alternate to flipping for over-easy.
16. While the eggs are finishing cooking, transfer the potatoes from pan in oven to your plate.
17. Place eggs on top of the potatoes with toast.
18. Enjoy!

Here I subbed the Swiss for extra sharp cheddar, although I highly recommend the Swiss.

Potatoes done, sprinkled with kosher salt and fresh ground pepper.