Crispy Bacon and Potato Skillet with Caramelized Onions
Ingredients
- 6 slicesbacon
- 1½ poundrusset potato
- 1 largeyellow onion
- 3 clovesgarlic
- ½ cupchicken broth
- ¼ cupwhole milk
- 1 tablespoonbutter
- ·salt
- ·black pepper
- 2 sprigsfresh thyme (or 1/2 teaspoon dried)
- ½ cupsharp cheddar cheese (optional)
Prep
- 01
Dice 1 large yellow onion.
- 02
Cut 1.5 pounds russet potato into 1/2-inch cubes (no need to peel).
- 03
Mince 3 cloves garlic.
Method
- 01
Cook bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel and set aside; crumble when cool enough to handle. Keep 2 tablespoons of the bacon fat in the pan.
- 02
Add the onion to the skillet and cook over medium heat, stirring occasionally, for 5–7 minutes until softened and golden at the edges.
- 03
Stir in the minced garlic and thyme, cooking for 30 seconds until fragrant.
- 04
Add the potatoes to the skillet, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and stir to coat in the fat. Pour in the chicken broth, bring to a simmer, and cook uncovered for 12–15 minutes, stirring occasionally, until the potatoes are tender and the liquid has mostly evaporated.
- 05
Reduce heat to medium-low. Stir in the milk, butter, and crumbled bacon. If using cheese, add it now and stir until melted. Taste and adjust seasoning with salt and pepper.
- 06
Serve hot in shallow bowls, garnished with fresh thyme if you like. Pairs well with a simple green salad or crusty bread.
Spice Tips
For deeper savory notes, add 1/2 teaspoon smoked paprika with the garlic. A pinch of cayenne brings subtle heat. Fresh chives or crispy onions on top add welcome texture and brightness.
This skillet is even better made ahead and reheated gently over medium-low heat with a splash of milk; flavors meld overnight. Leftovers keep 3 days refrigerated.