Crispy Bacon & Potato Skillet with Charred Onions
Ingredients
- 6 slicesbacon
- 1½ poundsrusset potatoes
- 1 mediumyellow onion
- 3 clovesgarlic
- ¾ cupchicken broth
- ·kosher salt
- ·black pepper
- 2 sprigsfresh thyme (or 1/2 teaspoon dried)
Prep
- 01
Cut potatoes into 1/2-inch cubes, leaving skin on.
- 02
Slice 1 medium yellow onion into 1/2-inch wedges.
- 03
Mince 3 cloves garlic.
Method
- 01
Cook bacon in a large skillet over medium heat until crispy, about 8–10 minutes. Transfer to a paper towel and chop into bite-sized pieces.
- 02
Pour off all but 2 tablespoons of bacon fat from the skillet. Raise heat to medium-high and add potatoes and onions. Stir occasionally until the potatoes are browned and the onions are charred at the edges, about 12–15 minutes.
- 03
Stir in minced garlic and cook for 1 minute until fragrant. Pour in chicken broth and add thyme. Season with salt and pepper.
- 04
Reduce heat to medium-low, cover, and simmer until potatoes are fork-tender, about 8–10 minutes. Remove thyme sprigs.
- 05
Return bacon to the skillet, stir to combine, and serve straight from the pan.
Spice Tips
For smokiness, add 1/2 teaspoon smoked paprika with the garlic. A pinch of cayenne brings subtle heat. A squeeze of fresh lemon juice at the end brightens the richness of the bacon fat.
Russet potatoes hold their shape well; waxy potatoes like Yukon Gold can break down too much. Leftovers keep 3 days refrigerated and reheat well on the stovetop with a splash of water.