Breakfast Potato Bake
Crispy around the edges, and tender in the middle potatoes loaded with smoky bacon, melty smoked cheddar cheese, and colorful bell peppers. Finished with fresh green onions.
Ingredients
- 1.5 lb ruby gold potatoes
- 1 tsp black pepper
- 1.2 tsp salt
- 3 green onions
- 1 pack smoked bacon
- 1 red bell pepper
- 8 oz smoked cheddar cheese
Instructions
- Preheat your oven to 400°F.
- Cut the bacon into bite-sized chunks. Cook in a large skillet over medium heat until crispy. Remove bacon and set aside. Reserve the bacon grease.
- Dice the potatoes into small cubes and place them in a large bowl. Season with salt and pepper.
- Dice the red bell pepper and slice the green onions. Add half of each to the potatoes.
- Pour the reserved bacon grease over the potato mixture. Add half of the cooked bacon and half of the shredded smoked cheddar cheese. Stir everything well to coat.
- Transfer the mixture to a greased baking dish. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes.
- Remove from oven and top with the remaining shredded cheese, chopped bacon, green onions, and diced red bell pepper.
- Return to the oven for about 15 minutes, or until the cheese is fully melted and bubbly.