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Breakfast Potatoes with Bacon

November 8, 2009

I came up with this recipe as a way to use fresh potatoes for breakfast, instead of frozen hash browns. And it’s a keeper! Both my husband and toddler devour these flavorful potatoes. Serve them with Three Cheese Quiche, Breakfast Pizza, or Zucchini Pie for a delicious meal.

7 strips bacon, raw
4 cups diced potatoes, scrubbed with skins on
1/3 cup white onion, finely diced
2 cups water, divided
2 teaspoons extra virgin olive oil, divided
1 teaspoon butter
Kosher salt and freshly ground black pepper, to taste


  • Place raw bacon strips in cold, non-stick saute pan.
  • Cook over medium heat until almost crisp. Remove strips from pan. Once cooled, dice into small pieces and set aside.
  • Keep bacon fat in pan and add diced onion. Stir and cook 2 minutes, until soft.
  • Add diced potatoes to pan and 1 teaspoon olive oil. Stir to coat. Cook 5 minutes.
  • Add 1/2 cup water to skillet and stir. Turn heat to high and bring water to a boil.
  • Cook on high heat until all water has evaporated and potatoes begin to brown.
  • Just as potatoes are browning, add additional 1/2 cup water to pan and stir.
  • Once again, cook on high heat until all water has evaporated and potatoes begin to brown.
  • Repeat process 2 more times, adding water 1/2 cup at a time.
  • When last of water has evaporated, drizzle potatoes with 1 teaspoon olive oil and butter.
  • Add in bacon pieces.
  • Cook, stirring often, additional 8 minutes, until potatoes are browned and crispy.
  • Season with salt and pepper, to taste.
  • Serve immediately.
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