Description
Cook potatoes until tender and slightly crispy with savory bacon and sweet caramelized onions in a single skillet.
Ingredients
Scale
- 1.5 lb Yukon Gold potatoes, cubed
- 6 slices thick-cut bacon, chopped
- 1 large yellow onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Place the chopped bacon in a large, heavy-bottomed skillet over medium heat. Cook until the bacon is crisp and the fat is rendered. Remove the bacon pieces with a slotted spoon and set them aside, leaving about 2 tablespoons of bacon grease in the skillet.
- Add the cubed potatoes to the hot bacon grease in the skillet. Spread them into a single layer as much as possible. Cook for 10 minutes, stirring occasionally, until the bottoms start to brown.
- Reduce the heat to medium-low. Add the sliced onions to the skillet with the potatoes. Continue cooking, stirring every few minutes, for another 10 to 15 minutes, until the potatoes are tender inside and browned, and the onions are soft and translucent.
- Stir in the minced garlic, dried thyme, salt, and pepper. Cook for 1 minute until the garlic is fragrant.
- Return the cooked bacon pieces to the skillet and stir to combine everything.
- Remove the skillet from the heat. Garnish with fresh parsley before serving immediately.
Notes
- For extra crispy potatoes, cook them in a single layer without overcrowding the pan; cook in batches if necessary.
- If you do not have enough bacon grease, add 1 tablespoon of butter or olive oil before adding the potatoes.
- You can add a dash of vinegar (like apple cider vinegar) at the end for a slight tang.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Skillet Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 10
- Cholesterol: 25