The Ultimate Meat and Potatoes Breakfast Skillet with Easy Homemade Hollandaise

Embark on a culinary journey right in your kitchen with this unbeatable Meat and Potatoes Breakfast Skillet! Loaded with crispy bacon, savory ham, perfectly seasoned potatoes, and rich melted cheese, it’s crowned with perfectly cooked eggs and an effortlessly creamy homemade hollandaise sauce. This recipe promises a hearty, satisfying start to any day, whether it’s a bustling weekday or a leisurely weekend brunch.

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This magnificent breakfast skillet isn’t just a recipe; it’s a cherished memory transformed into a meal. It draws its inspiration from a memorable trip to St. George, Utah, where a local eatery served a breakfast so delicious, it sparked an immediate desire to recreate its magic at home. If you’re curious about the origin of this culinary revelation, you can discover more about my adventures in St. George, Utah, and the meal that inspired this very dish.

Why This Meat and Potatoes Breakfast Skillet is a Game-Changer

For many, breakfast isn’t just a meal; it’s a sacred ritual, a culinary canvas for comfort and flavor. While I adore all breakfast foods, this particular Meat and Potatoes Breakfast Skillet holds a special place in my heart. It transcends the typical morning fare, offering a deeply satisfying experience whether it’s served for breakfast, brunch, or even dinner! This isn’t just about combining ingredients; it’s about layering textures and tastes – the crispness of perfectly cooked potatoes, the salty crunch of bacon, the tender bite of ham, and the luxurious silkiness of homemade hollandaise. It’s a complete meal that feels gourmet yet is surprisingly straightforward to prepare.

The Culinary Journey: Inspiration from St. George, Utah

The genesis of this recipe traces back to a delightful “girl’s weekend” in St. George, Utah. While traveling, I often seek out unique local culinary gems, but on this particular trip, I embraced spontaneity, letting my sister-in-law lead the way. This serendipitous decision led us to “The Egg and I,” a breakfast spot she highly recommended. As soon as I walked in, the aroma of sizzling bacon and fresh coffee promised an extraordinary meal. The menu offered a tantalizing array of choices, making my decision a delightful challenge. I ultimately settled on their “Cambridge Skillet.” It was a revelation: a harmonious blend of savory ham, crispy bacon, and melted Jack cheese atop wonderfully seasoned ranch potatoes, all finished with two eggs cooked to perfection and a generous drizzle of hollandaise sauce.

Every bite of that Cambridge Skillet was an experience. The flavors were bold, comforting, and perfectly balanced. I knew instantly that I had to bring that experience home, to recreate that perfect symphony of ingredients for my family and friends. This Meat and Potatoes Breakfast Skillet is my tribute to that unforgettable meal, capturing the essence of its heartiness and flavor, elevated with my own homemade touch.

Unpacking the Ingredients: What You’ll Need

Crafting this incredible breakfast skillet begins with selecting the right components. Each ingredient plays a vital role in building the robust flavor profile and delightful textures of the dish. Here’s a closer look at what you’ll need and why:

• Baby Red Potatoes: These are the star of the show. While Russet potatoes might seem like a natural choice for frying, I’ve found that baby red potatoes offer a superior texture for this skillet. Their waxy consistency allows them to become fork-tender inside while developing an incredibly crisp exterior when pan-fried. Look for the smallest ones you can find, as they require minimal cutting – often just quarters or halves – saving you prep time and ensuring even cooking.
• Bacon: The foundation of flavor for our potatoes! I highly recommend using thick-cut bacon. Its higher fat content renders beautifully, providing ample grease for cooking the potatoes and infusing them with an irresistible smoky depth. Regular bacon works too, but you might need to supplement with a little butter or oil if there isn’t enough bacon fat.
• Ham: This ingredient adds another layer of savory meatiness. If you have leftover holiday ham, it’s absolutely perfect here, bringing a rich, complex flavor. Alternatively, a good quality ham steak, diced, works wonderfully. Just a word of caution: ham steaks can sometimes release a surprising amount of water when frying, leading to some popping in the pan as the water hits the hot grease. A splatter screen can be your best friend in this scenario!
• Colby-Jack Cheese: For that gooey, melty layer that brings everything together, Colby-Jack is my top pick. It has excellent melting properties and a mild, creamy flavor that complements the meats and potatoes without overpowering them. However, feel free to experiment with your favorite melty cheese, such as cheddar, Monterey Jack, or a blend of your choice.
• Eggs: No breakfast skillet is complete without eggs! You’ll cook these separately to your preferred doneness. I personally love them sunny side up or over easy, so the runny yolk can cascade over the hearty potato and meat mixture, acting as another luscious sauce. While I did try baking them directly into the skillet with the potatoes, cooking them separately offers more control over the yolk consistency and overall presentation.
• Egg Yolks (for Hollandaise): These are the essential base for our rich and creamy homemade hollandaise sauce. Don’t worry about consuming raw yolks; they are gently cooked by the heat of the melted butter during the emulsification process, making them perfectly safe and delicious.
• Lemon Juice: The critical acidic component in hollandaise sauce. Freshly squeezed lemon juice brightens the sauce, cutting through the richness of the butter and balancing the flavors beautifully. Its fresh tang is irreplaceable.
• Butter: The primary fat and flavor carrier for the hollandaise. It’s crucial to use good quality unsalted butter, melted and kept warm. The magic happens when this warm melted butter is slowly streamed into the egg yolks and lemon juice in a blender, creating a smooth, velvety emulsion.
• Paprika: While not strictly necessary for flavor, a sprinkle of paprika at the end adds a beautiful pop of color and a subtle smoky aroma, enhancing the visual appeal of your finished skillet.

Crafting Your Perfect Breakfast Skillet: Step-by-Step Instructions

Bringing this mouth-watering Meat and Potatoes Breakfast Skillet to life is simpler than you might think. Follow these detailed steps to achieve a restaurant-quality meal at home:

1. Prepare the Potatoes: Begin by thoroughly cleaning your baby red potatoes. Depending on their size, cut them into quarters or sixths. The goal is pieces slightly smaller than bite-sized, ensuring they cook evenly and become delightfully crisp. For truly small baby reds, often just halving and then quartering them lengthwise is enough.
2. Parboil for Perfection: Place the cut potatoes into a large pot and cover them with cold water. Bring the water to a rolling boil over high heat. Once boiling vigorously, set a timer for precisely 5 minutes. This parboiling step is crucial: it tenderizes the potatoes just enough so they cook through quickly in the skillet, yet remain firm enough to crisp up beautifully. After 5 minutes, immediately drain the potatoes and return them to the warm pot. Let them sit for a few minutes to allow any residual moisture to steam off; this slight drying prevents sogginess and promotes browning later.
3. Cook Bacon and Ham: While the potatoes parboil, dice your bacon into small pieces (about 1/2-inch). If using a ham steak, dice it similarly. Heat a large, heavy-bottomed skillet (a cast iron skillet is highly recommended for its even heat distribution and ability to develop a great crust) over medium heat. Add the bacon and ham and cook, stirring frequently, until the bacon is delightfully crisp and the ham is beautifully browned.
4. Reserve Grease and Add Potatoes: Once the bacon and ham are cooked to perfection, carefully remove them from the skillet with a slotted spoon, transferring them to a paper towel-lined plate to drain excess fat. Critically, leave about 1/4 cup of the rendered bacon grease in the skillet. This flavorful fat is essential for crisping the potatoes. If your bacon didn’t render enough fat, add a tablespoon or two of butter or cooking oil.
5. Crisp the Potatoes: Carefully add the parboiled and slightly dried potatoes to the hot skillet with the reserved bacon grease. Stir them gently to ensure each potato piece is coated in the flavorful fat. Now, arrange them in as much of a single layer as possible. Cook over medium-high heat for 5 minutes WITHOUT stirring. This allows a delicious crust to form. After 5 minutes, give them a good stir, then cook for an additional 5 minutes without stirring. Repeat this process one more time. In total, the potatoes will cook for about 15 minutes, developing a fantastic golden-brown and crispy exterior.
6. Combine and Melt Cheese: Turn off the heat. Stir the reserved crispy bacon and browned ham back into the potatoes. Season the mixture generously with salt and pepper to taste. Evenly sprinkle the Colby-Jack cheese over the top of the skillet. Immediately cover the skillet with a lid (or a baking sheet if you don’t have a lid) and let it sit for 2-3 minutes. The residual heat will perfectly melt the cheese into a luscious, gooey layer.
7. Cook the Eggs: While the cheese melts, cook your eggs exactly how you like them. For runny yolks that mingle beautifully with the skillet, sunny side up or over easy are fantastic choices. Fry them in a separate pan or in a cleared section of the skillet if you have space.
8. Prepare the Hollandaise Sauce: For the quick and easy hollandaise, place the egg yolks, fresh lemon juice, and a pinch of salt into a blender. Pulse a few times to combine. With the blender running on its lowest setting, slowly and steadily stream in the warm, melted butter. The key is to add it gradually to allow the sauce to emulsify into a thick, creamy consistency. Continue processing until it reaches your desired smoothness.
9. Assemble and Serve: To serve, spoon a generous portion of the cheesy potato, bacon, and ham mixture onto plates or into individual small cast iron skillets. Carefully place one or two freshly cooked eggs on top of each serving. Drizzle generously with the warm, velvety homemade hollandaise sauce. For a final flourish, sprinkle with a touch of paprika, if desired, for color and a hint of smoky aroma. Serve immediately and savor every hearty bite!

Expert Tips for an Unforgettable Skillet Breakfast

To ensure your Meat and Potatoes Breakfast Skillet turns out perfectly every time, keep these expert tips in mind:

• Use a Cast Iron Skillet: As mentioned, cast iron is ideal. Its ability to retain and distribute heat evenly is unmatched, resulting in beautifully browned and crispy potatoes. If you don’t have one, a heavy-bottomed stainless steel skillet will also work, but keep a closer eye on the heat.
• Don’t Overcrowd the Pan: When cooking the potatoes, ensure they are in a relatively single layer. Overcrowding lowers the pan’s temperature and steams the potatoes instead of frying them, preventing that desirable crispy crust. Cook in batches if necessary.
• Proper Potato Drying: After parboiling, take an extra minute to let the potatoes dry out in the warm pot. Excess moisture is the enemy of crispiness. You can even gently pat them with a clean kitchen towel for extra measure.
• Fresh Lemon Juice for Hollandaise: Always use freshly squeezed lemon juice for your hollandaise. Bottled lemon juice lacks the vibrant flavor and acidity necessary to properly balance the rich sauce.
• Warm Butter for Hollandaise: Ensure your melted butter for the hollandaise is warm, but not scorching hot. If it’s too hot, it can scramble the egg yolks. If it’s too cool, it won’t emulsify properly. It should be hot enough to feel warm to the touch but not uncomfortable.
• Season in Layers: Season the bacon and ham as they cook, and definitely season the potatoes once they’re browned. This layering of seasoning builds complex flavor throughout the dish.
• Preheat Your Skillet: Always allow your skillet to properly preheat before adding ingredients. This ensures even cooking and prevents sticking, especially important for developing a crisp surface on the potatoes and bacon.

Creative Variations and Customizations

While the classic Meat and Potatoes Breakfast Skillet with hollandaise is undeniably delicious, don’t hesitate to get creative and tailor it to your own preferences:

• Add Vegetables: Incorporate finely diced bell peppers, onions, or mushrooms with the potatoes for extra flavor and nutrients. Spinach or kale can be wilted into the mixture just before adding the cheese.
• Spice It Up: A pinch of cayenne pepper in the hollandaise or a dash of hot sauce over the finished skillet can add a welcome kick. Smoked paprika can also be used for a deeper flavor.
• Cheese Alternatives: Instead of Colby-Jack, try sharp cheddar for a bolder flavor, Monterey Jack for extra meltiness, or even a pepper jack for a hint of spice.
• Protein Swaps: Experiment with different breakfast meats. Crumbled sausage, spicy chorizo, or even pulled pork can be excellent additions, changing the entire character of the skillet.
• Herb Infusion: Fresh herbs like chives, parsley, or green onions chopped and sprinkled over the top just before serving can add a fresh, aromatic finish.

Frequently Asked Questions About Breakfast Skillets

Here are some common questions you might have when preparing this hearty breakfast skillet:

• Can I make this skillet ahead of time? You can definitely prep some components in advance. Parboil and cut the potatoes the day before, storing them in the refrigerator. You can also cook the bacon and ham ahead of time. The hollandaise is best made fresh, but the skillet mixture can be assembled and reheated gently.
• What’s the best way to reheat leftovers? For best results, reheat the potato and meat mixture in a hot skillet on the stovetop until warmed through and the potatoes crisp up again. You can also reheat in the oven at 350°F (175°C) until hot. Eggs and hollandaise are best made fresh for each serving.
• Can I use frozen potatoes? While fresh baby red potatoes are highly recommended for optimal texture, you can use frozen diced hash browns or breakfast potatoes in a pinch. However, they will likely have a different texture and may not get as crispy. Ensure they are thoroughly thawed and patted dry before cooking.
• Is homemade hollandaise difficult to make? Many people are intimidated by hollandaise, but using a blender makes it incredibly easy and almost foolproof! The key is a steady, slow stream of warm butter into rapidly blending egg yolks and lemon juice.
• What if my hollandaise breaks? If your hollandaise separates or breaks, don’t despair! You can often fix it. In a clean blender, combine one egg yolk with a tablespoon of hot water. With the blender running, slowly add the broken hollandaise in a thin stream until it re-emulsifies.

More Irresistible Breakfast Recipes to Explore

If you’ve fallen in love with this hearty breakfast skillet, you’ll surely enjoy these other comforting morning favorites:

• Ham and Cheese Breakfast Casserole Recipe
• Migas Recipe
• Bacon and Eggs Benedict Sandwich with Chipotle Hollandaise
• Southwestern Breakfast Bowl
• Breakfast Tortilla Stack
• Migas Breakfast Tacos
• Poblano Chile Scramble
• Easy Breakfast Tostadas

Essential Kitchen Tools for Skillet Success

Having the right equipment can make all the difference in preparing this skillet to perfection. Here are a few tools that will enhance your cooking experience:

• Large Cast Iron Skillet: My absolute favorite and a true workhorse in the kitchen. A 12-inch cast iron skillet is ideal for this recipe. Its ability to achieve and maintain high temperatures ensures superior browning and crispiness for your potatoes and meats. It’s a kitchen investment that will last a lifetime.
• Individual Cast Iron Skillets (Optional for Serving): While not essential for cooking, I have several 6-inch cast iron skillets that make for a charming and fun presentation. I simply transfer a portion of the potato and meat mixture to these smaller skillets and top with an egg, giving each diner their own personalized, rustic serving.
• Splatter Screen: A true lifesaver for keeping your kitchen clean! Especially when cooking bacon or ham steak that can sometimes pop, a splatter screen is invaluable. It contains the grease while still allowing steam to escape, preventing soggy food.
• Blender: For our easy homemade hollandaise sauce, a blender is a must-have. I use a Blendtec, but any standard blender will make quick work of emulsifying the sauce into a smooth, creamy consistency. It’s the secret to fuss-free hollandaise!

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Meat and Potatoes Breakfast Skillet Recipe

Rating: 5 out of 5 stars (from 2 votes)

• Author: Deborah Harroun
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Course: Breakfast
• Cuisine: American

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Look no further for a hearty breakfast that can’t be beat! This Meat and Potatoes Breakfast Skillet is filled with bacon, ham, potatoes, cheese and topped with eggs and an easy, creamy homemade hollandaise sauce.

Ingredients

Skillet:

• 1 1/2 lbs baby red potatoes
• 8 oz bacon
• 8 oz ham
• Salt, to taste
• 6 oz Colby jack cheese
• 8 eggs

Hollandaise Sauce:

• 2 egg yolks
• 1 tablespoon lemon juice
• Pinch of salt
• 1/2 cup butter, melted
• Paprika, for garnish (optional)

Instructions

1. Clean the potatoes and cut into quarters or sixths, depending on their size, aiming for pieces slightly smaller than bite-sized.
2. Place the cut potatoes in a large pot and cover with water. Bring to a rolling boil over high heat, then boil for 5 minutes. Drain the potatoes and return them to the pot to dry out slightly.
3. Meanwhile, cut the bacon into small pieces and dice the ham. Cook both in a large cast iron skillet over medium heat until the bacon is crisp and the ham is browned, stirring often.
4. Once cooked, remove the bacon and ham to a paper towel-lined plate, reserving about 1/4 cup of the rendered grease in the pan.
5. Carefully add the dried potatoes to the skillet and stir to coat them in the bacon grease. Cook over medium-high heat for 5 minutes without stirring. Stir, then cook for another 5 minutes without stirring. Stir once more and cook for a final 5 minutes, for a total of 15 minutes of cook time.
6. Turn off the heat. Season the potatoes with salt to taste. Stir in the cooked bacon and ham. Sprinkle the Colby-Jack cheese evenly over the mixture, then cover the pan with a lid to allow the cheese to melt.
7. While the cheese melts, cook your eggs to your desired preference (sunny-side up or over easy are recommended for runny yolks).
8. To make the hollandaise: Place egg yolks, lemon juice, and a pinch of salt in a blender. Pulse to combine. With the blender running on low, slowly stream in the warm melted butter. Continue to process until the sauce is creamy and thick.
9. To serve: Portion the potato and meat mixture onto plates or into individual small skillets. Top each serving with 2 cooked eggs and drizzle generously with the homemade hollandaise sauce. Sprinkle with paprika, if desired, and serve immediately.

Video

Recipe Notes:

If you use a ham steak or pre-diced ham from the store, be cautious as the ham may pop when water releases and hits the hot oil. Leftover ham from a whole cooked ham usually doesn’t have this issue. A splatter screen is recommended for safety.

Aim for about 1/4 cup of grease left in the pan after cooking bacon. If your bacon doesn’t render enough fat, you can add butter or cooking oil to reach the desired amount for crisping potatoes.

Nutrition information provided is an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information (Estimated Per Serving):

Serving: 1 serving, Calories: 898 kcal (45%), Carbohydrates: 35g (12%), Protein: 38g (76%), Fat: 68g (105%), Saturated Fat: 34g (213%), Polyunsaturated Fat: 21g, Trans Fat: 0g, Cholesterol: 613mg (204%), Sodium: 1269mg (55%), Fiber: 4g (17%), Sugar: 3g (3%)

Keywords: breakfast skillet, meat and potatoes, homemade hollandaise, hearty breakfast, bacon and ham breakfast, breakfast recipe