Perfect Breakfast Potatoes
I love having leftover baked potatoes up to whip up a hash for breakfast the next day! This is another variation of that - adding in some bacon grease and sauteed onions. I like bell peppers in there too! Season to taste and serve them alongside some ketchup! (Yes, yes, I love me some ketchup with my breakfast potatoes!)
I was feeling fancy the day I made these, so I arranged everything a pretty platter and set it out on the table. What is it about using a serving platter that makes something feel a little more formal? Probably because this platter is usually reserved for a big pot roast dinner or Thanksgiving turkey.
Perfect Breakfast Potatoes adapted from Center Cut Cook
6-8 slices bacon
1 medium yellow onion, diced small
4 medium potatoes, baked and cooled (leftovers work great!), diced small (and evenly)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
- In a large nonstick skillet, cook your bacon strips to your preferred crispiness over medium to medium-high heat. Pour out all but about 2 TBS of the grease (reserve additional grease in case it is needed during cooking). Drain your bacon on paper towels and set aside.
- Add the chopped onion to the 2 TBS of grease in the hot skillet and saute for a couple minutes until they get a little color on and begin to soften.
- Add in the diced potatoes and allow to cook for at least a minute or two without stirring to create that lovely brown crust. Stir occasionally to prevent sticking and burning (adjust temperature as needed), sprinkle all with the salt, black pepper, garlic and onion powders then toss again. Cook for about 8-10 minutes, until onions and potatoes are tender and browned.
- Serve immediately with bacon on the side, or chop bacon and toss into the potato mixture!