Breakfast Potatoes recipe
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Ingredients
- 4 medium russet potatoes 1 onion, roughly chopped 2 tablespoons olive oil 1 tablespoon ground cumin 1 pinch salt and ground black pepper to taste ¼ cup butter, cut into 4 pieces 4 slices bacon, chopped ¼ cup shredded sharp Cheddar cheese
Nutrition Info
- 514.7 caloriescarbohydrate: 44.7 gcholesterol: 57 mgfat: 33.8 gfiber: 3.9 gprotein: 10.6 gsaturatedFat: 14 gservingSize: -sodium: 413.2 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Breakfast Potatoes
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Cut potatoes into fourths and place in a large bowl with onion. Add olive oil, cumin, salt, and pepper, toss to coat. Cover with plastic wrap and place in the refrigerator until oven is preheated.
Spread potato-onion mixture in an even layer on a baking sheet. Place butter on top of the potatoes, 1 piece at each corner.
Bake in the preheated oven until potatoes are tender, about 30 minutes.
While potatoes are baking, cook bacon in a skillet over medium heat, stirring frequently, until evenly browned, 10 to 12 minutes. Remove to a paper towel-lined plate to drain.
Transfer cooked potatoes to a serving platter. Top with Cheddar cheese and bacon.