Breakfast Potatoes With Bacon Food

ONE PAN BREAKFAST POTATOES AND BACON

Steps:

• BACON: Preheat the oven to 400 degrees F. Generously spray (with nonstick cooking spray) a very large sheet pan. Lay out 10 slices of bacon. Place in the oven and bake for 10-15 minutes or until bacon is at desired crispiness. Remove from the oven and using a metal spatula, transfer the bacon to a paper-towel lined plate. Set aside. Once the bacon has cooled off a bit, coarsely chop it and set aside.
• VEGGIES: Meanwhile, wash and prepare the veggies. Chop the red potatoes, peppers, and onion and then place the prepared veggies on the same sheet pan you used to cook the bacon on (don't discard the bacon grease!). Add the melted butter, salt, garlic powder, pepper, chili powder, paprika, cumin, and dried parsley. Toss well to ensure all the veggies are well coated and tossed in seasonings. Spread out the veggies so they aren't overlapping (this will cause veggies to steam not roast)
• BAKE: Bake for 15 minutes, toss the veggies with a metal spatula. Return to the oven for 15 more minutes. Remove and toss again. Return, once more for 5-10 minutes or until veggies are crisp tender.
• ENJOY: Remove from the oven. Sprinkle with a little more salt and pepper before serving if needed. Add the chopped bacon on top and, if desired, freshly chopped parsley. Enjoy hot!

BREAKFAST POTATOES

Steps:

• Place the potatoes and garlic in a large pot. Cover them with water and season the water generously with salt. Bring to a boil and cook until the potatoes are fork-tender, about 8 minutes. Drain the potatoes and discard the garlic. Let the potatoes cool.
• Put the bacon and 1 tablespoon olive oil in a large cast-iron skillet. Turn the heat to medium and cook, stirring occasionally, until crisp, about 5 minutes. Add the onions, some salt and crushed red pepper and saute until soft, 2 to 3 minutes. Add the bell pepper and continue to cook until beginning to soften, 3 to 4 minutes more. Add the potatoes and cook until crispy, 4 to 5 minutes, adding more olive oil if needed. Season with the seafood seasoning and sprinkle with the chives.

HOMEFRIED POTATOES WITH GARLIC AND BACON

Steps:

• Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.

EGGS WITH BACON, ONIONS, AND POTATOES (HOPPELPOPPEL)

Steps:

• Parboil the potatoes by first bringing a pot of of salted water to boil. Carefully drop the potatoes into the pot. Broil briskly, uncovered, until the potatoes are slightly resistant to piercing with a sharp knife. Be careful not to overcook the potatoes or they will be mushy in the final product.
• In a 12-inch skillet, cook the bacon over medium heat until crisp. With a slotted spoon or tongs, transfer the bacon to paper towels to drain. Add the onions and cook for 5 minutes, stirring frequently, until they are soft and translucent. Turn off the heat and set the skillet aside.
• Drain the potatoes, cool to the touch, then dice them (about 1/2 inch square). Add them to the onions in the skillet and cook over medium heat for 8-10 minutes, occasionally turning the potatoes with a spatula.
• In a small bowl, beat the eggs, milk, pasley, salt, and pepper with a fork until well mixed. Crumble the bacon and add it to the potatoes. Pour in the eggs. Reduce heat to low and cook undisturbed for 5-6 minutes or until the eggs are set, but slightly moist.
• To serve, invert onto a plate. Serve immediately.

DAIRY & GLUTEN-FREE BREAKFAST BACON POTATOES

Steps:

• Preheat your oven to 400 degrees F. Line a sheet pan with aluminum foil. Place the bacon on the sheet pan, close together, but not overlapping. Cook for 10-12 minutes, or until it is nice and crispy.
• While the bacon cooks, dice all of your vegetables and add them in a large mixing bowl. Toss with the olive oil and spices.
• When the bacon is done cooking, remove the bacon to a paper towel and leave the bacon grease on the sheet.
• Place your spiced potato and vegetable mixture onto the same sheet pan. Stir around to thoroughly coat in the bacon grease (you can use all of the grease like me, or remove some).
• Bake 20-25 minutes, or until the potatoes are fork tender.
• Raise the temperature to 500 and cook an additional 10 minutes.
• Finally, turn up your oven to broil and finish cooking 2-4 minutes, or until everything has a nice brown on it. (You don't have to do this step, but I like the tops of mine really crisp.)
• Serve warm, with any additional toppings you want on it like additional salt and pepper, fresh parsley and green onions.
• Leftovers keep 2-3 days in an air tight container.