Breakfast Potatoes

Author Leigh Anne Wilkes


  • 10-12 small red potatoes unpeeled
  • 6 slice bacon diced
  • 1/2 C chopped red bell pepper
  • 3 green onions sliced
  • 1/2 tsp salt
  • 1 tsp. garlic powder
  • ground pepper


  • Cover potatoes with water in a pan over high heat and bring to a boil
  • Reduce heat to medium low and cook until tender - about 20 minutes
  • Drain and refrigerate until cold over overnight
  • Cut potatoes into quarters
  • In a large skillet over medium high heat, cook bacon until crisp
  • Drain on a paper towel but reserve 2 Tbsp of bacon grease in skillet
  • Reduce heat to medium
  • Add potatoes, red pepper, green onions, salt, garlic and pepper to taste and cook until vegetables are tender and browned, 5-10 minutes, stirring occasionally
  • Add bacon and cook for 1-2 more minutes