Saturday, February 24, 2018

The Chunky Chef: Oven-Roasted Breakfast Potatoes with Caramelized Onions and Bacon

What do you make for a brunch when you don't want to do another quiche?  And you have some picky eaters attending?  Something that no one is going to turn down: roasted potatoes with bacon.  The only downside is having to sniff the delicious aromas of this dish during the whole drive to the appointed brunch location.  I only wish this was on the breakfast menu every day, but I'd also be twenty pounds heavier.

Oven-Roasted Breakfast Potatoes with Caramelized Onions and Bacon
From The Chunky Chef blog

2 pounds red-skin potatoes, cut into 1-inch chunks
6 slices applewood smoked bacon, cooked and crumbled
1 yellow onion, diced
1 to 2 tablespoons bacon grease
2 tablespoons fresh rosemary, minced
1 teaspoon smoked paprika
½ teaspoon dried thyme
1 teaspoon sea salt
Freshly ground black pepper, to taste
Minced fresh rosemary, for garnish
Minced fresh thyme, for garnish

Cook bacon slices in a skillet, removing with slotted spoon to a paper towel lined plate to drain. Reserve bacon grease.

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

In large bowl, combine potatoes, onions, herbs and seasonings, and reserved bacon grease and toss well to evenly coat potatoes.  Arrange in single layer on baking sheet. Bake for about 40 minutes, tossing halfway through, until potatoes are golden brown and crispy.

Top with crumbled bacon pieces and minced fresh herbs to garnish.

Makes 4 to 6 servings

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