| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 Yukon gold potatoes, medium dice
- 2 garlic cloves, smashed
- Kosher salt
- 3 slices bacon, cut into lardons
- 1 tablespoon olive oil, plus more if needed
- 1/2 medium Spanish onion, diced
- Pinch crushed red pepper
- 1 red bell pepper, diced
- 1/2 teaspoon seafood seasoning, such as Old Bay
- 2 tablespoons thinly sliced fresh chives
Instructions
- Place the potatoes and garlic in a large pot. Cover them with water and season the water generously with salt. Bring to a boil and cook until the potatoes are fork-tender, about 8 minutes. Drain the potatoes and discard the garlic. Let the potatoes cool.
- Put the bacon and 1 tablespoon olive oil in a large cast-iron skillet. Turn the heat to medium and cook, stirring occasionally, until crisp, about 5 minutes. Add the onions, some salt and crushed red pepper and saute until soft, 2 to 3 minutes. Add the bell pepper and continue to cook until beginning to soften, 3 to 4 minutes more. Add the potatoes and cook until crispy, 4 to 5 minutes, adding more olive oil if needed. Season with the seafood seasoning and sprinkle with the chives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 262 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 14 mg |
| Sodium | 539 mg |
Reviews
The best I ever had. Thanks Ann!
Nice flavor. Ann always comes thru.
I overcooked the russett potatoes a bit thus more like mashed . Suggest no added salt.
Thinking you might use sausage instead of bacon as well
I overcooked the russett potatoes a bit thus more like mashed . Suggest no added salt.
Thinking you might use sausage instead of bacon as well
This is hands down the best and quick way to make breakfast potatoes
Made these a few times and my wife likes them.
I made this over the weekend and the entire family loved it; easy to make and incredible flavor!
A new breakfast staple in our home
Delish
Absolutely delicious
If I said it once, I’ll say it a million times – Anne is am AMAZING Chef and her teaching demonstrations are exceptional. I love this gal. Thanks Anne. The instructions are clear, concise and easy to follow. The result is perfect. I hope everyone noticed the part where you placed potatoes on the sheet pan allowing them to dry before putting in the cast iron skillet to caramelize. Love this recipe for breakfast potatoes. Get crazy, poach an egg, lay on top and add a spoonful or two of NOLA hollandaise. I’ve added corned beef at times, great hash with an fried egg on top.