CRISPY SKILLET POTATOES WITH BACON
Steps:
- Put the potatoes in a medium saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil, simmer for 1 minute and then drain well and set aside. The potatoes will be cooked about halfway through.
- Cook the bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the olive oil to the skillet with the bacon drippings and increase the heat to medium. Add the potatoes cut-side down. Cook, turning occasionally until the potatoes are golden brown and cooked through, about 15 minutes. Remove from the heat and stir in the crispy bacon. Season generously with salt and pepper and sprinkle with the chives.
SKILLET NEW POTATOES, BELL PEPPER, AND BACON
Make and share this Skillet New Potatoes, Bell Pepper, and Bacon recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put potatoes in a saucepan over high heat; add water to cover.
- Bring to a boil; decrease heat to med-low; cook until tender, about 20 minutes.
- Drain and refrigerate until cold; then cut potatoes into quarters.
- In a big skillet over med-high heat, cook bacon 6-7 minutes, until crisp.
- Drain on paper-towel lined plate, leaving 2 tablespoons bacon drippings in skillet.
- Decrease heat to medium; add in potatoes, bell pepper, green onion, salt, and pepper; cook 5-6 minutes, until vegetables are tender and potatoes are browned-stir occasionally.
- Add in bacon; cook 1-2 minutes longer; serve immediately.
Nutrition Facts : Calories 473.8, Fat 16, SaturatedFat 5.2, Cholesterol 23.1, Sodium 458, Carbohydrate 70.6, Fiber 8.2, Sugar 5.6, Protein 12.6
POTATO AND BACON HASH WITH BELL PEPPERS
Steps:
- In a skillet (cast iron if available) cook bacon to render fat. Strain fat from bacon and set aside. Reserve bacon on paper towels. Use 2 tablespoons of bacon drippings to saute onions, garlic and bell peppers until soft. Add potatoes and cook until tender and crispy. Add reserved bacon and season to taste.
POTATO SKILLET
My son loves this recipe even though he doesn't care much for breakfast food.
Provided by LaDonna
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.
- Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.
- When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.
Nutrition Facts : Calories 484.7 calories, Carbohydrate 16 g, Cholesterol 331.9 mg, Fat 37.4 g, Fiber 2.6 g, Protein 20.8 g, SaturatedFat 13.7 g, Sodium 836.6 mg, Sugar 1.1 g
RED HOT CHILLI PEPPER NEW POTATOES
Make and share this Red Hot Chilli Pepper New Potatoes recipe from Food.com.
Provided by Girl from India
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil in a non-stick fry pan or skillet The oil should be very hot so that the first potato pc put in sizzles.
- Now add all the potatoes and saute evenly till evenly browned Sprinkle with the red pepper and cover and simmer for around 10-12 mins.
- The potatoes should be tender or you will have to cook some more.
- Season and serve.
Nutrition Facts : Calories 211.8, Fat 4.5, SaturatedFat 0.7, Sodium 13.7, Carbohydrate 39.4, Fiber 5, Sugar 1.8, Protein 4.6
EGG, BACON AND POTATO SKILLET
This is a great recipe to use up any leftover cooked potatoes, the cooked potatoes must be very cold before using in this recipes, so cook your potatoes up to 2 days in advance, and refrigerate. A 12-inch cast-iron skillet is best for this. Prep time does not include boiling the potatoes or cooking bacon. I like to add in some finely chopped and seeded jalapenos and use Cajun seasoning in, but that is only optional, adjust the seasoned salt or white salt and black pepper to taste.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the eggs with whipping cream together, then season with seasoned salt and black pepper; set aside.
- Melt butter in a 12-inch cast-iron skillet over medium heat; add in cooked cold diced potatoes and cook tossing gently with a spatula until well browned and semi-crispy.
- Add in onions, green pepper and crumbled cooked bacon to the skillet; cook 1 minute (adding in more butter if needed.
- Pour the egg mixture on top, tipping the skillet so egg is distributed to the edges.
- When the eggs are set cut into squares and turn to brown.
- Sprinkle the shredded cheddar cheeseon top; cover and allow the cheese to melt.
- Delicious!
Nutrition Facts : Calories 445.6, Fat 23.4, SaturatedFat 11.6, Cholesterol 329.5, Sodium 416.4, Carbohydrate 40.8, Fiber 5.1, Sugar 3.3, Protein 18.8
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SKILLET POTATOES WITH PEPPERS | THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Total Time 40 minsCategory Side DishCalories 174 per serving
- In a medium-sized bowl combine potatoes with 2 tablespoons of olive oil, salt, garlic powder, onion powder, and black pepper.
- Heat a large 12-inch cast-iron pan or skillet over medium heat. Add 2 tablespoon olive oil, once hot add onions, saute until translucent, 3 minutes.
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5/5 (2)Category BreakfastCuisine AmericanTotal Time 50 mins
- Begin shredding the potatoes by using the largest holes of your box grater. Wash and scrub the potatoes clean. You can peel them or leave the peels on, whichever you prefer. I always peel them when I make shredded hash. Place the shredded potato in a large bowl lined with a couple paper towels. Top with more paper towels and press down hard so the paper towels can absorb a lot of the moisture. You want a lot of the moisture gone, so just keep squeezing and using new paper towels as necessary. Alternatively, you can shred the potatoes onto a kitchen towel, wrap them up, and squeeze them out over the sink.
- Transfer the shredded potatoes to a plate lined with two layers of paper towels. Cook in the microwave on high for 2 minutes– see notes in my post about why you are doing this. Set the potatoes aside.
- Place a 10 – 12 inch skillet on the stove. Bacon should always begin in a cold pan, so before you turn the heat on, lay out your three strips on the pan. Then, turn the heat on low. Cook the bacon on both sides just before they become crispy. They will go back onto the stove and then in the oven, so they have more time to cook later in this recipe. Remove from heat, reserve the grease, and set bacon on a plate lined with paper towels to absorb some grease. Once the bacon is slightly cool, you can chop it up.
POTATO-BACON HASH RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (1)Category Breakfast, Dinner
- Cook bacon in a large cast-iron skillet over medium until crispy, 10 to 12 minutes, turning often. Transfer to a plate lined with paper towels, reserving drippings in skillet.
- Add potatoes, onion, and bell pepper to reserved drippings in skillet, and spread in an even layer. Cover and cook over medium until potatoes soften, about 5 minutes. Uncover and cook, without stirring, until potatoes are just browned and beginning to crisp, about 5 minutes. Stir in garlic, salt, and pepper. Cook, without stirring, in 6 (2-minute) intervals, stirring in between each 2-minute interval, until potatoes are browned and crisp.
- Crumble bacon; add bacon and spinach to skillet. Remove skillet from heat, and stir until spinach wilts, about 2 minutes. Serve with hot sauce.
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