Crispy Bacon & Potato Skillet with Cider Vinegar
Ingredients
- 6 slicesbacon
- 1½ poundsrusset potatoes
- 1 mediumyellow onion
- 3 clovesgarlic
- 2 tablespoonsapple cider vinegar
- ½ cupchicken broth
- 1 teaspoonfresh thyme
- ·salt
- ·black pepper
Prep
- 01
Cut 1.5 pounds russet potatoes into 1/2-inch cubes (no need to peel).
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Cut bacon into 1-inch pieces and cook in a large skillet over medium-high heat until crispy, about 7 minutes. Transfer to a plate, leaving 2 tablespoons of bacon fat in the pan.
- 02
Add the diced potatoes to the skillet and cook without stirring for 4–5 minutes until they start to brown on the bottom.
- 03
Stir in the diced onion and cook for 2 minutes, then add minced garlic and cook for 1 minute more until fragrant.
- 04
Pour in the apple cider vinegar and chicken broth, scraping up any browned bits. Add thyme, salt, and pepper to taste.
- 05
Cover and simmer for 8–10 minutes, stirring occasionally, until potatoes are tender and the liquid is mostly absorbed.
- 06
Stir in the cooked bacon, taste and adjust seasoning, and serve hot from the skillet.
Spice Tips
For warmth and depth, add 1/2 teaspoon smoked paprika with the garlic. If you like heat, scatter red pepper flakes over individual servings. Fresh cracked black pepper or a drizzle of hot sauce works well too.
For a lighter version, use turkey bacon or pancetta. Leftovers reheat well in a skillet for 3–4 minutes.