A Great Recipe for Breakfast or Dinner
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This is one of those recipes that makes you want to cook a hearty, full breakfast every single morning. I can’t even tell you how many times I’ve made this for lunch, too! Even a smaller portion will take care of your hunger, if you serve a nice green salad with it.
Here’s what our friends over at Barefeet in the Kitchen have said about this recipe:
These are exactly my kind of potatoes! Cooking bacon in my oven was a game changer for how often we eat bacon, I love how easy and mess-free it is.
After more than 20 years of having to avoid cheese, I’m finally able to eat it without getting a migraine… this looks so darn good, I’ll have to make some.. very soon!! Tomorrow! Thanks!
Ingredients
1/2 pound bacon
3 extra large russet potatoes, peeled and chopped into 1/2″-3/4″ pieces, about 6 cups worth
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups shredded cheddar or Mexican blend shredded cheeses
3 green onions, sliced thin (for garnish)
Instructions:
COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove from the oven when it is as crisp or crunchy as you like. Transfer it to a paper towel to drain. There should be 2-3 tablespoons of bacon grease left on the sheet pan.
COOK THE POTATOES: Peel and chop the potatoes. Put the potatoes on the pan you used to cook the bacon, and toss with tongs to thoroughly coat them in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out and bake for 20 minutes, stir well and bake for 20 minutes longer. Stir again, to make sure the potatoes aren’t sticking to the tray. Bake another 15 minutes.
Chop bacon into small pieces. Remove potatoes from the oven, stir and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake for a couple of minutes longer, until the cheese has melted.
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Quick tip: When cooking the bacon, keep an eye on it to get it as chewy or crunchy as you like.
Thanks to Barefeet in the Kitchen for this yummy bacon breakfast potato recipe.