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.
Ingredients:
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
Directions:
- 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.
