Breakfast Potatoes recipe

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Ingredients

4 medium russet potatoes
1 onion, roughly chopped
2 tablespoons olive oil
1 tablespoon ground cumin
1 pinch salt and ground black pepper to taste
¼ cup butter, cut into 4 pieces
4 slices bacon, chopped
¼ cup shredded sharp Cheddar cheese

Nutrition Info

514.7 calories
carbohydrate: 44.7 g
cholesterol: 57 mg
fat: 33.8 g
fiber: 3.9 g
protein: 10.6 g
saturatedFat: 14 g
servingSize: -
sodium: 413.2 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Cut potatoes into fourths and place in a large bowl with onion. Add olive oil, cumin, salt, and pepper, toss to coat. Cover with plastic wrap and place in the refrigerator until oven is preheated.

  3. Spread potato-onion mixture in an even layer on a baking sheet. Place butter on top of the potatoes, 1 piece at each corner.

  4. Bake in the preheated oven until potatoes are tender, about 30 minutes.

  5. While potatoes are baking, cook bacon in a skillet over medium heat, stirring frequently, until evenly browned, 10 to 12 minutes. Remove to a paper towel-lined plate to drain.

  6. Transfer cooked potatoes to a serving platter. Top with Cheddar cheese and bacon.

Recipe Yield

4 servings

Recipe Note

These breakfast potatoes almost made me want to make another batch they were so good! Serve with scrambled eggs.

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