Yield: 4 servings
Prep Time: 15 min + cooling time
Cook Time: 25 min
Skillet Breakfast Potatoes
Leave potato skins on for added color, flavor and texture.
1 pound red skinned potatoes
1/4 cup olive oil
1/4 cup cooked, chopped bacon
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup chopped chives
1 teaspoon freshly chopped thyme
salt and pepper to taste
1. The night before... boil the potatoes in salted water until just cooked. Do not overcook the potatoes or they will be difficult to cook. Drain the potatoes and cool overnight in the refrigerator.
2. When ready to serve, cut the potatoes into bite-sized pieces. Heat the oil in large cast-iron skillet over high heat until very hot. Add the potatoes when oil begins to smoke. Cook the potatoes until they begin to brown. Add the bacon and cook another 2 minutes. Add the red onion and peppers and cook for another minute.
3. Remove from heat and season with salt and pepper. Garnish with chopped chives and fresh thyme.
*If you are preparing this dish as GLUTEN-FREE, just be sure to use a brand of bacon that is known to be GF.