Ingredients
Equipment
Method
Preparation Steps
- Dice russet potatoes into small cubes and soak in cold water for at least 30 minutes.
- Cook thick bacon slices in a cast-iron skillet over medium heat for 6–8 minutes until crispy.
- Add the dried potato cubes to the skillet with the reserved bacon fat and cook undisturbed over medium heat for 15-20 minutes until golden.
- Crumble the cooked bacon into the skillet, sprinkle cheddar cheese on top, and cover for 2–3 minutes to melt the cheese.
- Stir everything, top with fresh herbs, and optionally add a sunny-side-up egg before serving.
Nutrition
Notes
Ensure potatoes are thoroughly dried after soaking and avoid overcrowding the skillet for maximum crispiness. Adjust the heat as necessary while cooking.
