Bistro Potato Breakfast Skillet
We’ve quickly made this a weekend breakfast tradition at our house and it’s officially my favorite tradition ever. This drool-worthy breakfast skillet is packed with flavor and just a little kick of heat. It is so simple to put together but still guaranteed to impress! Crispy potatoes and smokey bacon paired with pan-fried peppers and onions makes for pure breakfast perfection. The savory brunch of your dreams awaits!
Servings : about 2
Prep Time: 20 minutes
Cook Time : 20 minutes
Ingredients
For the Spice Mix
1 teaspoon black pepper
3/4 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cajun seasoning
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
For the Potatoes
3 Yukon gold potatoes, diced into small cubes, See Recipe Notes
1 tablespoon fine sea salt
4-5 slices of chopped cooked bacon
3 tablespoons olive oil
1/2 medium white onion, diced
1 green bell pepper, diced
1 tablespoon butter
salt to taste
1 tablespoon ketchup
1-2 tablespoons minced garlic
1/4 cup fresh chives, minced
freshly grated parmesan for topping, optional
2 fried or poached eggs for topping, optional
Directions
Combine all of the spice mix ingredients in a small bowl and set aside.
Place the cubed potatoes in a medium sized pot. Fill the pot with water until the potatoes are fully covered. Add in the tablespoon of sea salt and give it a quick stir.
Place the pot of potatoes over medium-high heat and bring to a boil.
While you wait for the potatoes to boil, heat the 2 tablespoons of oil in a large skillet. Add in the diced onions and peppers. Saute them over medium heat for about 4-5 minutes, stirring often, until they begin to soften and brown. Transfer them to a bowl and set aside.
By now the potatoes should be boiling. Remove the pot from the heat and let the potatoes sit in the hot water for about 5 minutes until just barely fork tender.
Drain the potatoes then let the remaining moisture steam off for 1-2 minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in the same skillet used for the onions and peppers. Once hot, carefully add in the potatoes in a single layer.
Allow the potatoes to cook over medium-high heat without stirring for 5 minutes until golden brown on one side. Then gently toss the potatoes and repeat the process until they are evenly browned on all sides.
Reduce the heat to medium-low and add the onions and peppers back in along with the tablespoon of butter and the chopped bacon.
Once the butter has melted, add in the spice mix and ketchup, stirring until fully combined. Lastly, toss in the minced garlic and chives.
Season with salt to taste and serve topped with freshly grated parmesan, more chives and a fried or poached egg if desired.
Notes
No need to peel the potatoes unless you want to. Just be sure to give them a good rinse and scrub!
