Cast Iron Breakfast Potatoes

SERVES 4
Prep time 15mins
cook time 45mins

Crispy potatoes are the ultimate breakfast upgrade. These golden spuds are loaded with smoky bacon, vibrant peppers, and sweet onions, all seasoned to perfection with a timeless blend of spices. Pair them with your favorite style of eggs and a steaming pot of coffee for a breakfast that guarantees a great start to your day.

INGREDIENTS                                                                      

  • 4 large Russet potatoes, peeled and diced into 1” cubes
  • 1 tablespoon salt
  • 1 teaspoon baking soda
  • ¼ cup plus 2 tablespoons olive oil, divided
  • 5 slices thick cut bacon, diced
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh thyme
  • 2 tablespoons cider vinegar
  • Salt & pepper, to taste
  • 4 eggs, optional
  • Chives for garnish

 

METHOD

1. Preheat oven to 425° F.

2. Bring a large pot of water to a boil. Add 1 teaspoon baking soda and 1 tablespoon salt.

3. Add cubed potatoes and boil for 5-7 minutes, until softened but not fully cooked. Watch for overboiling, reduce heat as needed.

4. Drain the potatoes and place in a large metal bowl. Toss a bit to rough up the edges. Let cool 10 minutes.

5. 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.

6. While potatoes are cooling, heat a 30cm 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.

7. 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.

8. 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.

9. Garnish with chives and serve with eggs cooked to your liking.