Crispy Bacon and Potato Skillet with Caramelized Onions
Ingredients
- 6 slicesbacon
- 1½ poundsrusset potato
- 1 largeyellow onion
- 3 clovesgarlic
- ½ cupchicken broth
- 2 teaspoonsfresh thyme
- ·salt
- ·black pepper
Prep
- 01
Cut 1.5 pounds russet potato into 1/2-inch cubes.
- 02
Dice 1 large yellow onion into roughly 1/2-inch pieces.
- 03
Mince 3 garlic cloves.
Method
- 01
Cook 6 bacon slices in a large skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel and let cool, then chop into bite-sized pieces.
- 02
Pour off all but 2 tablespoons of bacon fat from the skillet. Add the diced onion and cook over medium heat, stirring occasionally, until deeply golden and softened, about 10 minutes.
- 03
Add the minced garlic and cook for 1 minute until fragrant.
- 04
Add the diced potatoes and 1/2 cup chicken broth. Stir in 2 teaspoons fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer.
- 05
Cover and cook for 15–18 minutes, stirring once halfway through, until the potatoes are tender and most liquid has absorbed. If still wet, uncover and cook 2–3 minutes more.
- 06
Fold in the chopped bacon, taste, and adjust salt and pepper. Serve hot.
Spice Tips
For subtle warmth, add a pinch of smoked paprika or cayenne along with the thyme. A crack of fresh cracked black pepper at the end amplifies the savory flavors without overpowering.
This skillet is forgiving—let the onions get really golden and caramelized for the deepest flavor. You can make it ahead through step 4 and finish cooking just before serving. Serve as-is or with crusty bread to soak up any remaining pan juices.