🥔 Crispy Potato, Onion & Bacon Skillet
Ingredients (serves 2–3)
4–5 medium potatoes (Yukon gold or baby potatoes work great)
4–6 slices bacon (or turkey bacon)
1 large onion, sliced
2 tbsp oil or butter (if needed)
Salt & black pepper, to taste
½ tsp paprika (optional, for color)
1–2 cloves garlic, minced (optional)
Chopped green onions or chives (for topping)
Instructions
Parboil the potatoes (important for crispiness)
Slice potatoes into rounds or wedges.
Boil in salted water for 6–8 minutes until just tender (not falling apart).
Drain and let steam-dry for a few minutes.
Cook the bacon
In a large pan, cook bacon until crispy.
Remove bacon, leave the fat in the pan.
Chop bacon into small pieces.
Fry the potatoes
Add potatoes to the bacon fat.
Cook on medium-high, undisturbed for 3–4 minutes per side until golden and crispy.
Season with salt, pepper, paprika.
Add onions (and garlic if using)
Toss in sliced onions.
Cook 5–7 minutes until soft and caramelized.
Add garlic in the last 30 seconds.
Finish it off
Add bacon back to the pan.
Toss everything together until hot and crispy.
Taste and adjust seasoning.
Garnish
Sprinkle chopped green onions or chives on top.
🔥 Optional Upgrades
Extra crispy: Add 1 tsp cornstarch to the potatoes after boiling, then fry.
Cheesy version: Sprinkle shredded cheddar or parmesan on top and cover for 1 minute.
Spicy: Add chili flakes or a dash of hot sauce.
No bacon? Use smoked paprika + butter for that smoky vibe.
Want me to turn this into a baked oven version or a one-pan air fryer version?
