Loaded Breakfast Potatoes
Servings 6 people
Ingredients
- 1/2 lb ham chopped into small 1/2-inch pieces
- 1/2 lb bacon chopped into small 1/2-inch pieces
- 2 lb Yukon gold potatoes diced into 1/2-inch pieces
- 2 tsp garlic salt
- 2 cups finely chopped fresh or thawed frozen peppers and onions
- 2 tbsp coconut oil, melted (or sub other high-heat cooking oil)
Optional
- Salsa or ketchup for serving
Instructions
- COOK the ham and bacon in a large saucepan over medium heat, until crispy, 17 to 18 minutes.
- WHILE the meat is cooking, place the potatoes in a 2- or 3-quart glass dish and add 1/4 cup water.
- COVER with microwave-safe plastic wrap and steam in the microwave for 6 minutes, until the potatoes are tender and easily pierced with a fork or knife. (Or use your preferred steaming method.)
- DRAIN the water and pat the potatoes dry. Set aside.
- TRANSFER meat from the saucepan to a bowl, then place the oil and increase the heat to medium-high. Add the chopped potatoes in a single layer and sprinkle with the garlic salt. Let the mixture cook for 10 minutes without stirring, allowing the potatoes to get crispy.
- FLIP the mixture, top with the peppers and onions, and cook for another 10 minutes, until the veggies are tender and the potatoes are crispy. Add the ham and bacon to the pan and serve hot.
- ENJOY with salsa or ketchup if desired.