Bacon and Cheddar Skillet Potatoes with Crispy Shallots
Ingredients
- 6 slicesbacon
- 1½ poundrusset potato
- 3 mediumshallot
- 1 cupsharp cheddar cheese (shredded)
- ½ cupchicken broth
- 1 tablespoonfresh thyme (or 1 teaspoon dried)
- ·salt
- ·black pepper
Prep
- 01
Cut 6 slices bacon into 1-inch pieces.
- 02
Cut 1.5 pounds russet potato into 1/2-inch cubes (no need to peel).
- 03
Slice 3 medium shallots into thin rounds.
- 04
Shred 1 cup sharp cheddar cheese.
Method
- 01
Cook the bacon in a large skillet over medium-high heat until crispy, about 8 minutes. Transfer to a paper-towel-lined plate, then crumble and set aside. Reserve 2 tablespoons bacon fat in the skillet.
- 02
Add the sliced shallots to the skillet with the bacon fat and cook over medium-high heat, stirring occasionally, until golden and crispy at the edges, about 6 minutes. Remove half the shallots and set aside for garnish.
- 03
Add the diced potatoes to the skillet with the remaining shallots. Stir in the chicken broth and thyme, then cover and cook over medium heat, stirring once halfway through, until the potatoes are tender, about 12 to 15 minutes.
- 04
Remove from heat and stir in the shredded cheddar until melted. Taste and season with salt and pepper.
- 05
Top with the crumbled bacon and reserved crispy shallots. Serve warm.
Spice Tips
For a little heat, add 1/4 teaspoon cayenne pepper with the thyme, or finish with a sprinkle of smoked paprika for deeper flavor. A dash of hot sauce on the side suits this well.