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Meat, Classics and bistro fare

Skillet potatoes with mushrooms, bacon lardons and a fried egg

This skillet dish with potatoes, mushrooms, bacon lardons and a fried egg serves 4 and is ready in 35 minutes, very easy to make, for about €2.30 per person. Potatoes, mushrooms and bacon cook together in one pan until golden, then each plate gets topped with a fried egg. The key is pan frying the potatoes until crisp after a short boil, and keeping the egg yolk runny.

Tonight, a big skillet of potatoes, mushrooms and bacon lardons, topped with a nice runny fried egg.

Skillet potatoes with mushrooms, bacon lardons and a fried egg
Total time
35 min
Difficulty
Very easy
Cost per person
€2.30
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Crispy golden potatoes, mushrooms that soften just enough in the pan, bacon lardons that season everything around them, and on top a fried egg with a yolk that slowly spreads over the rest. It's a rustic, generous dish that smells like fall and feels like a meal with no fuss attached.

This is the kind of dinner you make on a weeknight when you don't want to overthink things, but it also works fine on a weekend when everyone is home. Kids tend to love it, between the crispy potatoes and the egg to dip them in. At Mon Chou, it's a reliable pick for nights when you need full plates without spending the evening in the kitchen.

The ingredients

4 people

Fruits and vegetables

  • potatoes 800 g
  • white mushrooms 300 g
  • onion 1
  • garlic 2 cloves
  • parsley 4 sprigs

Butcher

  • bacon lardons 200 g

Dairy

  • eggs 4
  • butter 20 g

Pantry

  • oiloften in the pantry 2 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose

The step by step recipe

  1. Peel the potatoes, cut them into cubes, and boil them for five minutes in salted water, then drain. 5 min

    This quick boil keeps them from staying hard in the middle.

  2. Pan fry the potatoes in the oil over high heat until crisp. 12 min

    Don't stir too often, the crust forms while they stay in contact with the pan.

  3. Add the bacon lardons and sliced onion, then the cleaned, sliced mushrooms. 8 min

    Season with salt only at the end, the bacon is already salty.

  4. Stir in the chopped garlic and parsley, salt lightly, add pepper, and keep warm.

    Add the garlic at the end of cooking so it doesn't burn.

  5. Fry the eggs in the butter over low heat, then place one on each plate. 4 min

    Cover the pan for a minute, the white cooks through while the yolk stays soft.

Our tips to get it right

  • Cut the potatoes into even cubes, about half an inch, so they cook and brown at the same rate.
  • Use a large, wide skillet so the potatoes sit directly on the hot surface and actually crisp up instead of steaming.
  • Crack each egg into a small cup before sliding it into the pan, that way you avoid shells and a broken yolk.

The variations

  • Swap the white mushrooms for chanterelles or frozen porcini for a more autumnal, earthier version.
  • For a vegetarian version, skip the bacon lardons and add plant based smoked lardons, or just more mushrooms with a pinch of smoked paprika.
  • For a quicker version with impatient kids, cut the potatoes smaller and cook everything together in the pan without the pre boil, adding a few extra minutes.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Crusty bread for soaking up the yolk
  • A glass of sparkling apple juice

Storage

The skillet keeps two to three days in the fridge in a sealed container, without the egg, which is best cooked fresh right before serving. Reheat it in a pan over medium heat to bring back some crispness, the microwave will make it softer. It doesn't freeze well because the potatoes are already cooked.

Questions about this dish

Can you make the skillet ahead and just reheat it at dinner time?

Yes, you can cook the potatoes, bacon and mushrooms ahead of time and reheat them in a pan right before serving. Only fry the eggs at the last minute, so the yolks stay runny.

What mushrooms can replace white mushrooms?

Cremini, oyster mushrooms or a mix of wild mushrooms all work well instead. Just avoid very watery mushrooms, which would make the skillet less crispy.

How do you keep the potatoes from sticking to the pan?

Use a wide enough skillet and make sure the oil is hot before adding the potatoes. Don't stir too often, let them brown undisturbed for a few minutes before flipping.

Can kids who don't like runny yolks get a fully cooked egg instead?

Yes, just leave the egg in the pan a bit longer or cover it longer so the yolk sets completely. The rest of the recipe stays the same.

How long does it take to make a skillet of potatoes, mushrooms and bacon lardons topped with a fried egg?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a skillet of potatoes, mushrooms and bacon lardons topped with a fried egg?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a skillet of potatoes, mushrooms and bacon lardons topped with a fried egg cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

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