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Author Notes: These breakfast potatoes should be a staple in your brunch repertoire: they're a universal crowd pleaser, and you can make them ahead (translation: extra time to sleep in). —Half-Buzzed Hostess
- 6 large red potatoes
- 1 tablespoon vegetable oil
- 3 slices thick cut bacon, chopped into 1-inch pieces
- 1 green pepper, sliced in to thin strips
- 1 red pepper, sliced in to thin strips
- 1 onion, slices
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- Place potatoes in a saucepan and cover with water. Bring to a boil and cook until potatoes are fork tender. Remove from the saucepan and dice into 1 inch pieces. In a large skillet, heat oil over medium heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon and set aside. Add onions and peppers to the skillet and cook until soft, around 10 minutes. Stir in the potatoes , bacon, salt, pepper, and paprika, pressing the potatoes into the pan to make them extra crispy. Flip potatoes, and cook until desired crispiness.