Don’t worry if you don’t have a cast iron skillet because this can be done in a regular skillet as well. If you don’t have one that can be transferred to the oven directly, just dump your potatoes into a cooking casserole dish to do the baking part. You are still going to get a great flavor out of these.

I always double the recipe when we are having company, or if we are eating just this for breakfast so that I can be sure we have enough. There is so much that can be done with this recipe, you never have to make it the same way twice.

We like this so much, we have it at least once a week at my house!

Ingredients

1 well-seasoned cast iron skillet

3 potatoes, new red, sliced

2 clove garlic, chopped

2 slice Hormel bacon, uncooked, chopped

3 dash(es) of salt, paprika, granulated garlic, granulated onion and black pepper

4 Tbsp Land O’ Lakes butter, melted

Instructions

Preheat oven to 425 degrees F. Coat a well-seasoned cast iron skillet with oil.

Arrange sliced potatoes in a spiral in the skillet.

Spread chopped garlic on potato. Season with salt, black pepper, granulated garlic and onion (if desired), and paprika.

Chop raw bacon and place on top and in between the potatoes. As this dish cooks, the bacon will become crispy, the fat will baste the potatoes.

Put skillet in the oven, cook for 45 minutes.

After 45 minutes, remove the skillet and pour a little melted butter over the potatoes.

Put skillet back in the oven and cook for 5-10 minutes.

Garnish with shredded cheddar cheese, chopped green onions, and sour cream.

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Quick Tip: Switch up your shredded cheese for a whole new taste.