That top picture may remind you of something you’ve seen in the produce section of your grocery store: a bag of smallish potatoes with a rainbow of colors. What to do with them if you take them home? You cannot bake them and stuff with sour cream, butter, and chives. No, these small ones have a different destiny. They make a great breakfast potato. Combined with just bacon and onion, you have a dish to complete any breakfast table. This dish does take almost an hour from start to finish, so it may not be ideal for a busy workday.
Oh, that’s the solution. Make lots of this on Sunday when you have a little more time. It stores in your fridge and on Monday or Wednesday morning, it can be sizzling hot in just one microwave minute.
No Small Breakfast Potatoes
Yield: 4 servings
Ingredients:
- 5 slices of bacon
- About 1 pound of assorted small potatoes
- 1 medium onion
- Salt and pepper
Preparation:
Layer the bacon over the bottom of a large cast iron pan. Cook over medium heat until moderately crisp. Remove the bacon, but leave the pan.
While the bacon has been cooking, wash the potatoes and cut into small pieces, about ¼ inch cubes at the biggest. Peel and dice the onion, also into smallish cubes.
After the bacon is removed from your pan, add the onions to the cast iron pan with its hot bacon grease. Cook the onions over medium heat until translucent, about 7 minutes.
Add the potatoes to the pan, stir to mix, and cook until the potatoes are tender. This will take 20-30 minutes. During the process, the onion pieces are going to blacken and caramelize. That’s flavor being added.
Add salt and pepper to your satisfaction. Eat to your satisfaction, too. The leftovers are even better. You may want some Worcestershire or hot sauce to provide some zip on Monday morning.