Loaded Breakfast Potatoes and Eggs

Time to Cook: 
50 min
Time to Prepare: 
5 min
Number of Servings: 
4
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Why stick with the same old breakfast potatoes when you can load these babies up with cheese and bacon? Say goodbye to boring breakfast potatoes with these deliciously roasted, cheese slathered bites of heaven. You can speed things up by boiling the potatoes the night before, or make these using leftover boiled potatoes from dinner. Either way, your family is going to love them.

The best potatoes to eat with your eggs

Ingredients

2 lbs Yukon Gold or new potatoes, chopped into bite sized pieces or leftover boiled potatoes

3 pieces of bacon

1 cup grated Cheddar

3 green onions


Directions

1. Cook the bacon in your oven. Drain the fat into a small cup and set aside. Turn the oven to 375 F.

potatoes

2. While the bacon is cooking, put the potatoes into a medium sized pot and cover with cold water. Bring to a boil and cook until just tender. Drain well and set aside to steam dry. (if you are using pre-cooked leftover potatoes, skip this step)

3. In a large bowl, toss the potatoes with about 2-3 tsp of bacon fat until they are well coated, the sprinkle with some fresh cracked pepper and a bit of salt before tossing again. Keep in mind that you don't want a lot of salt, since the bacon will add some flavour as well. Tumble the potatoes into a 9x13 inch metal baking pan and place in the oven for about 40 minutes, stirring occasionally as they brown.

roasted potatoes

4. Add the minced green onions to the pan and toss again, then roast the potatoes for another 5 minutes.

5. While the potatoes are finishing up, make your eggs to your liking.

loaded potatoes

6. Take the potatoes out of the oven, push them closer together in the pan and sprinkle with grated cheese and chopped bacon. Pop them back in the oven for another 3 minutes or so to melt the cheese, until it's bubbling and delicious.

7. Serve up the potatoes with your choice of hot sauce, salsa or ketchup, along with your eggs