Potato slices are seasoned with garlic pepper and pan-fried in bacon drippings with onion and topped with crumbled bacon.
7 slices bacon
3 medium russet potatoes, quartered and thinly sliced
1 tablespoon garlic pepper seasoning
1/2 yellow onion, sliced
Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper.
Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.
Madelaine
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reviews & comments
November 29, 2014
We had a ton of potatoes leftover after Thanksgiving (bought too many) so we made this to go alongside turkey omelets for breakfast. Doubled the recipe to serve all our house guests. Everyone enjoyed it. I didn't use garlic pepper - instead I used fresh pressed garlic and regular black pepper.
Forgot to mention in my review - the recipe neglects to add adding the onions to the potatoes once on the skillet. Don't forget!
March 10, 2010
Let me say - I love me some bacon. Having said that, 7 pieces of normal sized pieces of bacon is probably too much for this recipe. 5-6 tops. Otherwise, quite good. I added a little butter to the skillet as I didn't have a tone of bacon grease left after cooking the bacon. I added some rubbed sage for a little extra flavor, which worked well. Cook time of 20 minutes is just about perfect; don't forget to count for the time to cook up the bacon.