Crispy Bacon and Potato Skillet with Charred Onions
Ingredients
- 6 slicesbacon
- 1½ poundsrusset potatoes
- 1 largeyellow onion
- 3 clovesgarlic
- ¾ cupchicken broth
- 1 tablespoonfresh thyme (or 1 teaspoon dried)
- ·salt
- ·black pepper
- ½ cupcheddar cheese (sharp, optional)
Method
- 01
Cut bacon into 1-inch pieces and cook in a large skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel and set aside, leaving 2 tablespoons bacon fat in the pan.
- 02
Add diced onion to the same skillet and cook over medium-high heat, stirring occasionally, until deeply browned and caramelized, about 10 minutes. Push onions to the side and add minced garlic, cooking for 1 minute until fragrant.
- 03
Add the diced potatoes and stir to coat in the bacon fat. Pour in chicken broth and scatter thyme over top. Bring to a simmer, then reduce heat to medium and cook, covered, for 12 to 15 minutes, stirring occasionally, until potatoes are tender and most of the liquid has reduced.
- 04
Return the crispy bacon to the pan. Taste and season with salt and pepper. If using cheese, sprinkle it over and stir until melted. Serve hot.
Spice Tips
For warmth, add ¼ teaspoon smoked paprika when you add the potatoes. A pinch of cayenne brings subtle heat. Fresh chives or parsley scattered over at the end brighten the dish without making it heavy.
Leftovers reheat beautifully on the stovetop with a splash of broth. Swap sharp cheddar for gruyère or skip cheese altogether for a lighter finish.