Pan-Fried Potatoes
Servings 4
Equipment
- Large cast iron skillet
Ingredients
Potatoes:
- 4 slices of bacon cooked & crumbled
- 1 tbsp butter
- ½ small yellow onion diced
- ½ small red bell pepper diced
- Sea salt and freshly cracked black pepper to taste
- Pinch of crushed red pepper flakes to taste
- 1 large clove of garlic minced
- 1 ½ lb bag of baby yellow potatoes sliced thinly
- ½ tsp paprika
Serving:
- Green onion sliced
- Hot Sauce
- Ketchup
Instructions
- Cook the bacon in a large cast iron skillet over medium heat until golden brown and crispy on both sides then place on paper towels to drain the chop into bits; set aside until needed.
- Remove the bacon grease from the skillet and set aside until needed; wipe out the skillet very well with a paper towel.
- Add the butter to the same large cast iron skillet over medium-high heat. Add the onion and bell pepper and cook, stirring often, for 5-7 minutes, until tender.
- Season with sea salt, freshly cracked pepper, and crushed red pepper flakes; toss to combine.
- Add the minced garlic and cook, stirring constantly, for 45-60 seconds. Remove the veggies from the large cast iron skillet into a bowl then cover loosely with foil; set aside until needed.
- Heat 2 tbsp of reserved bacon grease (or vegetable oil) in the large cast iron skillet. Add the potato slices and season with paprika, sea salt, freshly cracked pepper, and crushed red pepper flakes; toss to combine, and cook them for 20-25 minutes, carefully flipping potatoes every 5 minutes, to ensure even cooking, until golden brown and tender.
- Once the potatoes are cooked through and fork tender, return the onions & peppers to the skillet along with the bacon crumbles and green onions then toss until evenly mixed; cook for a few minutes to warm the veggies up.
- Serve immediately with extra green onions, hot sauce, and ketchup. Enjoy.