Bacon and Eggs

Step 1

Dice the 2 medium potatoes into 1/2-inch cubes. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Step 2

Add the potatoes to the skillet in a single layer. Cook, stirring occasionally, until golden and tender, about 12-15 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Step 3

While potatoes cook, place the 4 bacon slices in a separate cold skillet. Cook over medium heat, flipping once, until crispy and browned, about 8-10 minutes. Transfer to a paper towel-lined plate.

Step 4

Pour off most of the bacon fat, leaving about 1 tbsp in the skillet. Crack the 2 eggs into the skillet, keeping them separate. Cook over medium-low until whites are set and edges are crispy, about 3-4 minutes.

Step 5

Divide the potatoes between two plates. Top each with 2 bacon slices and 1 fried egg. Serve with 1 tbsp ketchup per plate.

Step 6

Season the eggs with a pinch of salt and pepper if desired. Serve hot.