Taking breakfast to the next level is a job best left to the crispy potato. Here, we make breakfast spuds studded with bacon, peppers, onions, and a classic seasoning combination. Serve them with eggs (cooked however you like them), and of course a big pot of coffee. Good morning guaranteed!
Level
Beginner
Prep Time
15 minutes
Cook Time
45 minutes
Serves
4
Cook it With Our
Directions
- Preheat oven to 425° F.
- Bring a large pot of water to a boil. Add 1 teaspoon baking soda and 1 tablespoon salt.
- Add cubed potatoes and boil for 5-7 minutes, until softened but not fully cooked. Watch for overboiling, reduce heat as needed.
- Drain the potatoes and place in a large metal bowl. Toss a bit to rough up the edges. Let cool 10 minutes.
- Add ¼ cup olive oil to a cast iron baking pan and spread the potatoes out in a single layer, doing your best to make sure they aren’t touching each other. Set the baking pan in the oven and roast for 35 minutes, turning the potatoes a few times in the oven. They potatoes should be golden brown on all sides.
- While potatoes are cooling, heat a 12 inch cast iron skillet over medium heat for 3-5 minutes. Add bacon and cook until crispy, 8-10 minutes. Remove bacon, leaving rendered bacon fat in the pan.
- Add remaining 2 tablespoons olive oil and increase the heat to medium-high. Add onion and pepper, garlic, paprika, garlic powder, thyme, cider vinegar, and salt & pepper to the skillet and cook for 5-7 minutes, until the veggies have softened. Remove to a paper towel lined plate.
- Remove potatoes from the baking pan and toss together with peppers and onions. Add the bacon back to the skillet and give it all one final toss.
- Garnish with chives and serve with eggs cooked to your liking.
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