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4
10 minutes
10 minutes
Preheat your Blackstone griddle to medium-high heat. Cook the bacon until crispy, approximately 6 minutes.
While the bacon is cooking, combine the sliced potatoes and onions in a large mixing bowl. Add garlic powder, paprika, chipotle, thyme, chili powder, and a pinch of salt. Toss well to evenly coat all ingredients.
Once the bacon is cooked, remove it from the griddle and drain it on paper towels. Add the seasoned potatoes and onions to the bacon fat on the griddle. Cook for about 4 minutes, tossing frequently. Pour in the chicken broth, toss the potatoes and onions, then cover with a dome to steam for 2-3 minutes.
While the potatoes are steaming, cook the eggs to your preference using some of the remaining bacon fat.
Once the potatoes are tender when pierced with a fork, add the chopped parsley and toss to combine. Serve the potatoes hot alongside the bacon and eggs.
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