2russet potatoesscrubbed, and diced into 1-inch cubes (I left unpeeled but you can peel if you prefer)
Garlic powderto taste
Paprikato taste
Cayenne pepperto taste, if desired
1cloveof garlicminced
2green onionssliced
Instructions
Heat a large cast iron skillet (or large nonstick skillet) over medium-high heat. Add the bacon and cook, flipping occasionally, until both sides are cooked through and crisp, about 5-7 minutes. Set the bacon on paper towels to drain grease then chop into bits; set aside until needed.
Remove & reserve all but 1 tablespoon of the bacon grease from the large cast iron skillet. Add the onion and cook over medium-high heat, stirring occasionally until tender, about 5 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove the onions from the skillet to a bowl; set aside.
Add another tablespoon of the reserved bacon grease to the same large skillet, then add the mushrooms. Cook, stirring occasionally until golden brown, about 5 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove the mushrooms from the skillet and add to the bowl with the onions; set aside until needed.
By now you are probably out of bacon grease so add the butter and olive oil to the cast iron skillet over medium-high heat. Add the diced potatoes then season well with sea salt, freshly cracked pepper, garlic powder, paprika, and cayenne pepper, to taste. Toss to coat evenly in the skillet and cook, stirring occasionally, for 18-20 minutes, or until the potatoes are golden brown with crisp edges and fork tender.
Add the mushrooms and onions back to the cast iron skillet and cook, tossing to evenly incorporate them into the potatoes and get warmed through, about 2-3 minutes.
Add the minced garlic and cook, stirring constantly, for 1 minute. Taste the mixture and re-season if needed.
Remove the cast iron skillet from the heat and top with green onions and bacon bits. Serve immediately and enjoy.