Description
A delightful mix of crispy potatoes, savory bacon, and fresh veggies, perfect for a comforting breakfast.
Ingredients
- 4 medium russet potatoes, peeled and diced into ½-inch cubes
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, diced (optional)
- 2 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese
- 2 stalks green onions, sliced thinly
- 2 tablespoons fresh parsley or chives, chopped (optional)
- 2 tablespoons olive oil or bacon fat
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Begin by heating the cast-iron skillet over medium heat. Cook the chopped bacon for 6–8 minutes until crispy. Remove and set aside, keeping the bacon fat in the skillet.
- Add the diced onion and optional red bell pepper to the skillet. Stir occasionally for 4–5 minutes until softened and slightly caramelized. Add in the minced garlic and cook for another 30 seconds until fragrant.
- Increase the heat to medium-high. Add the diced potatoes to the skillet, layering them evenly. Allow them to cook undisturbed for about 5 minutes to develop a golden crust.
- Gently flip the potatoes or stir them, continuing to cook for another 10–12 minutes until they become tender inside and crispy outside. Season with salt, black pepper, smoked paprika, and red pepper flakes during cooking.
- Return the crispy bacon to the skillet and mix gently with the potatoes and veggies. Evenly sprinkle the shredded cheddar cheese over the top. Cover for 2–3 minutes on low heat until the cheese melts and bubbles.
- Finally, remove the skillet from heat. Sprinkle with sliced green onions and fresh parsley or chives. Adjust seasoning to your taste.
- Serve immediately, optionally adding a fried egg on top.
Notes
For maximum crispiness, ensure your diced potatoes are thoroughly dried after rinsing. Adjust the spices to your preference for heat.
