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Katie's Cucina » Recipes » Potato

Bacon and Onion Breakfast Potatoes

Published: Jun 26, 2014 · Modified: Feb 4, 2020 by Katie · This post may contain affiliate links

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Enjoy fresh Idaho® potatoes cooked in rendered bacon fat to create the ultimate breakfast side dish; Bacon and Onion Breakfast Potatoes!

Bacon and Onion Breakfast Potatoes #FWConWe love breakfast in our home. We also feel that a hot cooked breakfast is not complete without breakfast potatoes. Something about the starchy side that makes me feel like breakfast is complete. I’m attending the second annual Food & Wine Conference here in Orlando, Florida in just three short weeks. The Idaho Potato Commission has challenged attendee’s to develop a recipe using fresh Idaho® potatoes! Since we love potatoes and adore breakfast I knew this was one recipe contest I not only wanted to enter but needed to enter! 

Bacon and Onion Breakfast Potatoes

I have my traditional breakfast potato recipe that I make time and time again. I also make southern-style breakfast potatoes on occasion. While brainstorming the other weekend I brought up the contest to my mother in-law in hopes she would help me come up with a new breakfast potato dish. She told me how she makes her breakfast potatoes, loaded with bacon! I immediately thought that was genius. She fries up the bacon, uses the rendered bacon fat to cook her potatoes in it, caramelizes onions, and crumbles the bacon on top. I think she even takes it a step further and smothers cheddar cheese on top and pops it under the broiler for a minute or two.

The idea of Bacon and Onion Breakfast Potatoes in my mind are pure genius. Without knowing all the spices and measurements my mother in-law uses for her own recipe I went to work in my own kitchen. I decided to cut the potatoes thin. I love to use my OXO Hand-held Mandoline Slicer. It’s the best slicer that can be bought for just $15! I cut everything on it from cucumbers and tomatoes to onions and potatoes! This recipe for Bacon and Onion Breakfast Potatoes is the perfect side dish to any breakfast item in town! I actually have also served this as a side with dinner the other night just because I couldn’t get my mind of this recipe. I’m not sure if I’ll ever be able to cook my traditional breakfast potatoes again. Even my bacon hating husband LOVED these breakfast potatoes!

Katie Original Recipe

Bacon and Onion Breakfast Potatoes

Enjoy fresh Idaho® potatoes cooked in rendered bacon fat to create the ultimate breakfast side dish; Bacon and Onion Breakfast Potatoes
5 from 1 vote
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 4
Calories: 266kcal
Author: Katie

Equipment

  • 1 Stovetop

Ingredients

  • 4 Idaho® potatoes scrubbed and thinly sliced (about 1.5 lbs)
  • 1 tablespoon salt
  • 6 strips of Bacon + rendered bacon fat about 2 tbsp
  • ¼ cup white onion diced
  • 1 teaspoon Lawrys Seasoning Salt
  • ⅛ teaspoon Black Pepper
  • ¼ teaspoon Smoked Paprika
  • 2 tablespoon fresh parsley minced

Instructions

  • Scrub and thinly slice about 1.5 pounds (4) Idaho® potatoes. Rinse in a pot with cold water three times until the water runs clear. Place on stove top, add one tablespoon of salt, and cook on high for 15-20 minutes or until potatoes are fork tender. Drain and place to the side.
  • While potatoes are cooking, cook the six slices of bacon in a skillet on medium-high heat for 3-5 minutes (turning half way through) until golden brown and crispy. Work in batches if need be, and place the crispy bacon to the side on a paper towel. Make sure you keep all the rendered bacon fat in the skillet.
  • Place the drained cooked potatoes and the diced onions in the skillet with the rendered bacon fat. Sprinkle Lawrys seasoning salt, black pepper, and smoked paprika on top of the potato and onions. Carefully flip potatoes to mix the seasoning (trying not to break the thin slices of potatoes). Cook on medium heat for 10-15 minutes until golden brown, flipping potatoes often to prevent burning. Once the potatoes are cooked to your liking place the minced fresh parsley in the skillet and crumble the bacon on top. Serve immediately.

Notes

Notes: *Nutritional calculations are estimated and may vary depending on serving size and ingredients.

Nutrition

Serving: 1cup | Calories: 266kcal | Carbohydrates: 28g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 2567mg | Potassium: 971mg | Fiber: 6g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 28mg | Calcium: 67mg | Iron: 7mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Disclaimer: I am not required to post a recipe for Idaho Potato Commission. This is a voluntary contest. Three winners will be selected and will win a cash prize. As always all opinions are my own. 

« Vidalia Onion Red Wine Vinaigrette #DressingItUp
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Kayle (The Cooking Actress)

    June 27, 2014 at 2:37 pm

    YUM! That sums it up! I love these breakfast potatoes-the onions just put it over the top for meeee

    Reply
    • Katie

      June 30, 2014 at 6:51 am

      Thanks Kayle!

5 from 1 vote (1 rating without comment)

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