| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 1/2 pounds red bliss potatoes
- Kosher salt and freshly ground black pepper
- 1 (8-ounce) package bacon, finely chopped
- 2 tablespoons finely chopped fresh rosemary leaves
Instructions
- Put potatoes in a large pot and cover with water by at least 3 inches. Add salt and bring to a boil over high heat. Reduce heat and simmer potatoes until fork tender, about 25 minutes.
- Drain potatoes and return to pot to cool slightly. Roughly smash potatoes in pot with a masher or a large fork.
- Heat a large nonstick skillet over high heat. Add the bacon and cook until bacon is crispy and has given up most of its fat. Lower the heat to medium-high, add the rosemary and season with salt and pepper. Make sure bacon and rosemary are evenly distributed in the pan then add the potatoes.
- Pat down with a spatula so the potatoes are in an even layer. Season the top of the potatoes with salt and pepper.
- Cook until a nice brown crust has formed on the bottom, about 5 to 7 minutes. Use the spatula to flip the potatoes, cook until brown on the other side, about 5 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 306 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 25 mg |
| Sodium | 530 mg |
| Serving Size | 1 of 6 servings |
| Calories | 306 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 25 mg |
| Sodium | 530 mg |
Reviews
I’ve never attemtped any sort of breakfast potato aside from roasting in the oven. But since the remainder of my brunch menu had the oven tied up, I needed a cooktop recipe for breakfast potatoes…and this was FANTASTIC! They were extremely flavortul, the fresh chopped rosemary and crunchy bacon was just divine. I’ll definitely be keeping this one around for a long, long time!
Does anyone know if you are suppose to drain the bacon grease before adding the potatoes? I didn’t see this episode on tv, but it sounds delicious and I want to try it.
I did this for Father’s Day Brunch. I did cut the rosemary by a little and it was wonderful. Everyone raved and my cooking-challenged Mother has requested a repeat!
I love all Dave’s recipes- but this one is extra special. What’s not to love with bacon and onions and potatoes! I served this at a brunch and got rave reviews.
This is so simple a recipe, but so good. The only thing I did was to add a little E.V. olive oil as my bacon was not real fatty. Fresh rosemary makes this and crisping it up makes it a timeless favorite forever. And how easy to have the bacon done and hot along with the potatoes for an easy breakfast. Served this with baked cod fish fillets topped with butter and a little bread crumbs, baby bok choy done in green onion and ginger with a little chicken broth. You would not believe how good a combination this was. Thank you Food TV and Dave on this one.
very good and easy!
This recipe was not one I would want to make too often but it was even more delicious than it looked on tv!
This is very tasty.
This filled the kitchen with a wonderful and comforting smell. My sons ate every bit and even thanked me for supper.
I used only 1 lb. of potatoes and 1/2 a package of bacon. I thought that would be enough for 3 people, but the guys ended up eating every little bit out of the pan!