Crispy Irish Bacon Potato Skillet Recipe

why make this recipe

This skillet gives you crisp potatoes and salty Irish bacon in one pan. It is quick to make and fills the house with good smells. The dish works for breakfast, lunch, or a simple dinner. You use few tools and one skillet, so cleanup is easy.

introduction

This Crispy Irish Bacon Potato Skillet mixes soft potato centers with a golden crust and chewy bacon bits. It uses common ingredients and cooks fast on the stove. If you like potato snacks, try this other simple potato idea for extra crunch: crispy baked potato skins with bacon and green onions.

how to make Crispy Irish Bacon Potato Skillet Recipe

You cook the bacon first to render fat and get crisp edges. Then you add onions to soften and sweeten. Toss in the diced potatoes and spread them in a single layer. Let the potatoes sit to form a brown crust, then turn and cook until tender. Finish with butter and fresh parsley for color and flavor.

Ingredients :

• 1 1/2 lbs Yukon Gold or red potatoes, scrubbed and diced (about 3 medium potatoes)
• 8 oz thick-cut Irish bacon (or center-cut bacon), chopped
• 1 large yellow onion (about 8 oz), thinly sliced
• 2 tablespoons butter (salted or unsalted, or substitute 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

Directions :

1. 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.
2. Heat a large skillet over medium heat. Add chopped bacon and cook, stirring occasionally, until golden brown and crispy at the edges (6-8 minutes). If using American bacon, drain off all but 2 tablespoons of fat.
3. 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).
4. Stir in diced potatoes. Sprinkle with sea salt, black pepper, and optional garlic powder and smoked paprika. Toss to coat well in bacon fat and onions.
5. 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 all over (10-15 minutes). If sticking, add 1 tablespoon butter.
6. 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.
7. Sprinkle with fresh parsley. Taste and adjust salt or pepper as needed. Serve hot, straight from the skillet.

how to serve Crispy Irish Bacon Potato Skillet Recipe

Serve it hot from the pan. Add a fried or poached egg on top for breakfast. Offer ketchup, hot sauce, or sour cream on the side. It also pairs well with a simple green salad for a light meal.

how to store Crispy Irish Bacon Potato Skillet Recipe

Cool the leftovers to room temperature for no more than two hours. Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to keep the potatoes crisp, or microwave for a quick warm-up (they will be softer).

tips to make Crispy Irish Bacon Potato Skillet Recipe

• Cut potatoes to similar size so they cook evenly.
• Do not crowd the pan; a single layer helps the crust form.
• Use a heavy skillet (cast iron is best) to hold even heat.
• If potatoes stick, add a small pat of butter or a splash of oil, not much at once.
• Taste and adjust salt after cooking, since bacon adds salt.

variation (if any)

• Add chopped bell pepper or mushrooms with the onions for more veg.
• Stir in shredded cheddar in the last minute for cheesy potatoes.
• Swap Irish bacon for smoked ham or pancetta if you like.
• Make it vegetarian by using olive oil and adding smoked paprika for a bacon-like flavor.

FAQs

Q: Can I use other potatoes?
A: Yes. Yukon Gold or red potatoes work best for texture, but russet will also work. Russets may need a little more oil.

Q: Can I make this ahead?
A: You can cook and cool it, then store in the fridge. Reheat in a skillet to crisp up before serving.

Q: How can I make it gluten-free?
A: The recipe is naturally gluten-free as written. Just check any optional added sauces or seasonings for gluten.

Q: Can I bake this instead of using a skillet?
A: You can roast the diced potatoes and bacon on a baking sheet at 425°F (220°C) for 25-30 minutes, stirring once, until crisp.

Q: Is this recipe low-carb?
A: Potatoes add carbs, so this dish is not low-carb. You can substitute diced cauliflower for a lower-carb version.

Crispy Irish Bacon Potato Skillet

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Irish
• Diet: Not Vegetarian

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Description

A quick and delicious skillet dish featuring crispy potatoes and salty Irish bacon, perfect for breakfast, lunch, or a simple dinner.

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Ingredients

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• 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

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Instructions

1. Scrub and dice the potatoes into 1/2-inch cubes. Thinly slice the onion and chop the bacon into bite-sized pieces.
2. Heat a large skillet over medium heat and add the chopped bacon. Cook until golden brown and crispy at the edges (6-8 minutes).
3. Push bacon to one side, add sliced onions with a pinch of salt, and sauté until softened and lightly golden (2-3 minutes).
4. Stir in the diced potatoes, season with salt, black pepper, garlic powder, and smoked paprika. Toss to coat.
5. Spread the mixture in an even layer. Cook undisturbed for 4-5 minutes to develop a crust, then flip and continue cooking until potatoes are fork-tender and crispy all over (10-15 minutes).
6. For extra crunch, dot with remaining butter and broil for 2-3 minutes or crisp on the stovetop for an extra 2-3 minutes.
7. Sprinkle with fresh parsley, adjust seasoning if needed, and serve hot from the skillet.

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Notes

Serve hot, with a fried or poached egg on top for breakfast. Pairs well with ketchup, hot sauce, or sour cream.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 60mg