Country Potatoes, Bacon & Eggs Whole30 Breakfast Skillet (Paleo, GF)

This is one of the easiest and tastiest Whole30 breakfast skillets. These country potatoes, bacon and eggs make a hearty and healthy breakfast in only one pan. A quick meal to both cook and clean up!


  • 2 tablespoons ghee
  • 1 tablespoon pasture raised animal cooking fat – lard or tallow (omit if you don’t have it, substitute for ghee)
  • 4 cups golden Yukon potatoes (or baby reds) diced in approximately the same size for even cooking time
  • 3/4 cup diced white onion (about 1 small/medium onion)
  • 1/2 package of Pederson’s Farm’s no-sugar bacon (5–6 ounces), chopped
  • 4–6 eggs
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • 1 teaspoon garlic powder
  • 1 and 1/2 teaspoon dried parsley
Country Potatoes, Bacon & Eggs Whole30 Breakfast Skillet (Paleo, GF) #breakfastideas


  1. Preheat oven to 350 degrees F.
  2. Heat large oven safe skillet on medium-high heat and melt ghee and tallow. Once cooking fat is hot, add diced potatoes, season with the spices, and cook for about 5 minutes, stirring occasionally.
  3. Once potatoes have started to soften, add diced onion and cook for another 5-10 minutes until potaotes start browning.
  4. Full instructions visit @wholekitchensink

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