One-Pan Bacon, Onion & Crispy Skillet Potatoes

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One-Pan Bacon, Onion & Crispy Skillet Potatoes

 Description

Golden, pan-fried potatoes tossed with smoky bacon, sweet caramelized onions, and finished with fresh chives. Crispy on the outside, tender inside, and packed with comfort-food flavor. This is the kind of dish that disappears fast—whether it’s breakfast, lunch, or dinner.

 Servings

4 hearty servings
(Or 2 if your husband is around 😄)

 Time

  • Prep: 10 minutes

  • Cook: 30–35 minutes

  • Total: ~45 minutes

Ingredients

  • 2 lbs (900 g) Yukon Gold or red potatoes, sliced into ¼-inch rounds

  • 6 slices thick-cut bacon, chopped

  • 1 large yellow onion, thinly sliced

  • 2 tbsp bacon grease or olive oil (as needed)

  • ½ tsp salt (adjust to taste)

  • ½ tsp black pepper

  • ½ tsp paprika (optional, but recommended)

  • ¼ tsp garlic powder (optional)

  • Fresh chives or green onions, chopped (for garnish)

 Instructions (One-Pan Method)

  1. Parboil the Potatoes (Key Step)

    • Place sliced potatoes in salted water.

    • Bring to a boil and cook 5–7 minutes until just fork-tender.

    • Drain well and let steam-dry.

  2. Cook the Bacon

    • Heat a large cast-iron or heavy skillet over medium heat.

    • Add bacon and cook until crispy.

    • Remove bacon and set aside, leaving the fat in the pan.

  3. Sauté the Onions

    • Add onions to the bacon fat.

    • Cook until soft and lightly caramelized (5–7 minutes).

    • Remove and set aside with the bacon.

  4. Crisp the Potatoes

    • Add potatoes to the same pan in a single layer.

    • Add extra bacon grease or oil if needed.

    • Cook undisturbed for 4–5 minutes per side until golden and crispy.

  5. Bring It All Together

    • Return bacon and onions to the skillet.

    • Season with salt, pepper, paprika, and garlic powder.

    • Toss gently and cook 2–3 more minutes.

  6. Finish & Serve

    • Garnish with fresh chives or green onions.

    • Serve hot straight from the pan.

Tips for Best Results

  • Cast iron is king for maximum crispiness

  • Don’t overcrowd the pan—use two pans if doubling

  • Let potatoes sit before flipping to build crust

  • Yukon Golds give the best balance of crispy + creamy

  • Taste before adding salt (bacon already adds salt)

Variations

  • Add bell peppers or mushrooms

  • Sprinkle with shredded cheddar at the end

  • Add a fried egg on top for breakfast

  • Use smoked paprika for extra depth

  • Swap bacon for turkey bacon or sausage

 Nutritional Info (Approx. per serving)

  • Calories: ~420

  • Protein: 12 g

  • Carbohydrates: 38 g

  • Fat: 26 g

  • Fiber: 4 g

  • Sodium: ~750 mg

(Values vary by bacon and oil used)

 Benefits

  • Satisfying and filling

  • Good source of potassium (potatoes)

  • Protein from bacon

  • Budget-friendly comfort food

  • Naturally gluten-free

 Q & A

Q: Can I make this ahead of time?
A: Yes! Reheat in a skillet or air fryer for best texture.

Q: Why parboil first?
A: It ensures soft centers while allowing crispy outsides.

Q: Can I use raw potatoes only?
A: Yes, but it takes longer and risks uneven cooking.

Q: How do I store leftovers?
A: Refrigerate up to 3 days in an airtight container.

Q: Can this be made vegetarian?
A: Absolutely—omit bacon and use butter or olive oil.

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