👨‍🍳 Instructions

1. 1

   Place a large, oven-safe skillet (cast iron works well) over medium heat. Add the diced bacon and cook, stirring occasionally, until it is crispy and has rendered most of its fat, about 5-7 minutes. Remove the crispy bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.

   ⏱️ 7 minutes
2. 2

   Add the chopped onion to the skillet with the bacon fat. Sauté until the onion is softened and translucent, about 3-4 minutes. If the bacon was very lean, you may add a tablespoon of butter or oil.

   ⏱️ 4 minutes
3. 3

   Add the cubed cooked potatoes to the skillet. Season with salt and pepper. Increase the heat slightly to medium-high and cook, stirring occasionally, until the potatoes are heated through and starting to turn golden brown and slightly crispy on the edges, about 8-10 minutes. Ensure an even layer of potatoes forms at the bottom of the skillet.

   ⏱️ 10 minutes
4. 4

   In a medium bowl, whisk together the 6 eggs with a pinch of salt and pepper. Pour the beaten eggs evenly over the potato and onion mixture in the skillet. Sprinkle the reserved crispy bacon over the top.

   ⏱️ 1 minute
5. 5

   Reduce the heat to low and cook, uncovered, until the eggs are mostly set but still slightly moist on top, about 5-7 minutes. You can gently lift the edges with a spatula to check for doneness. Alternatively, if using an oven-safe skillet, you can transfer it to the preheated oven for 3-5 minutes to finish cooking the eggs until set.

   ⏱️ 7 minutes
6. 6

   Once the eggs are set, remove the skillet from the heat. Garnish with fresh chopped parsley, if desired. Serve immediately directly from the skillet, accompanied by sliced cornichons or dill pickles.

   ⏱️ 1 minute