Breakfast Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 262
- Total Fat
- 12
- Saturated Fat
- 3
- Carbohydrates
- 32
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 14
- Sodium
- 539
- Total: 50 min
- Active: 40 min
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
Directions
- 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.