Yields:
4 Servings
Difficulty: Medium
Cook Time:
30 Mins
When I’m in the mood for a hearty breakfast I like to make my Fried Breakfast Potatoes. I use small, unpeeled red potatoes for this dish along with some onion and bacon. You can also use russet baking potatoes in this recipe. The trick to crispy fried potatoes is cooking them long enough in oil at medium high heat so that they begin to brown nicely. The other tip is to turn them frequently so all sides cook through and become crunchy. This dish will remind you of hash browns. Serve these potatoes with my Asparagus & Pepper Jack Omelette for a delicious breakfast treat. Happy Cooking!
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Ingredients
Adjust Servings
Instructions
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Slice up onion into small strips. Cut bacon up into small pieces. Trim red potatoes removing any tough stems. Quarter red potatoes leaving skin on. Heat up oil on medium high in large skillet on stovetop. Add bacon and onions to pan and cook for a couple of minutes, using a wooden spoon to stir. Add potatoes to pan and sprinkle with salt and pepper.
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Turn heat to medium. These potatoes will take about 30 minutes to cook through and become crispy. Stir frequently turning potatoes over for even cooking and browning. Add more oil if necessary so they don't stick to pan. Drain on paper towels. Serve immediately.
