| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 4 medium Potatoes
- 6oz/170g bacon (pork, turkey or vegetarian) cut into 1 inch pieces, add more if you wish
- 1 large green bell pepper cut into large dice
- 1 medium Yellow Onion cut into large dice
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp Italian Seasoning
- 1/2 tsp Ground Black Pepper
- 1 tsp Coarse Salt
- flat leaf Italian parsley optional
Ingredients
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Instructions
- Wash the potatoes and poke them all over with a fork. Microwave potatoes for 4 minutes. While the potatoes are cooking, heat up a pan (cast iron or non-stick), add the bacon and cook until crisp. While the bacon is cooking, cut up the green pepper and onion.
- Turn the potatoes over after 4 minutes and cook for another 4 minutes or until completely cooked. Turn the bacon pieces over to crisp up the other side. Remove the bacon and set aside. If there's very little fat in the pan, leave it. If your bacon is really fatty, remove some of the drippings and leave just enough (3 tbsps) to sauté the vegetables. Save the drippings. Add the onions, bell peppers and sauté just until soft, they don’t have to be golden.
- When the potatoes are cooked, cut them in half lengthwise and remove the peel. Cut into bite size pieces. Add them to the vegetables. Add salt, ground black pepper, dried thyme, Italian seasoning, garlic powder and smoked paprika. If the pan needs more oil, make space in the middle and pour a little oil or extra bacon fat that you removed from the pan. Mix it up and leave for 2 minutes so it develops a crust on the bottom. I like to use a spatula to flip (after 2 minutes) so everything gets evenly browned. Another 2 minutes and flip it again. Taste and add salt if necessary. Add the crispy bacon and chopped parsley if you have it. Serve with ketchup.
Recipe Notes
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