Ingredients
- 1 1/2 lbs Yukon Gold or red potatoes, scrubbed and diced (about 3 medium potatoes)
- 8 oz thick-cut Irish bacon, chopped
- 1 large yellow onion, thinly sliced
- 2 tablespoons butter (or olive oil for dairy-free)
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly cracked black pepper
- Optional: 1/2 teaspoon garlic powder or 1 clove garlic, minced
- Optional: 1/4 teaspoon smoked paprika
Instructions
- Scrub and dice potatoes into 1/2-inch cubes. Thinly slice onion and chop bacon into bite-sized pieces. Chop parsley and measure out butter and seasonings.
- Heat a large skillet over medium heat. Add chopped bacon and cook, stirring occasionally, until golden brown and crispy (6-8 minutes).
- Push bacon to one side of the skillet. Add sliced onions and a pinch of salt. Sauté until softened and lightly golden (2-3 minutes).
- Stir in diced potatoes. Sprinkle with sea salt, black pepper, and optional garlic powder and smoked paprika. Toss to coat in bacon fat and onions.
- Spread potatoes and bacon in an even layer. Cook undisturbed for 4-5 minutes to develop a golden crust.
- Flip with a spatula, then continue cooking, stirring every 3-4 minutes, until potatoes are fork-tender and crispy (10-15 minutes). If sticking, add 1 tablespoon butter.
- For extra crunch, dot the top with remaining butter and broil for 2-3 minutes, or let crisp on the stovetop for an extra 2-3 minutes.
- Sprinkle with fresh parsley. Taste and adjust salt or pepper as needed. Serve hot, straight from the skillet.
Notes
For best results, cut potatoes evenly and use a large skillet. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
- Diet: Non-Vegetarian