What I Make

Breakfast Potatoes

Serves: 2 to 4

2 Russet potatoes
2 tablespoons unsalted butter
2 slices thick cut bacon
1/8 teaspoon pepper
1/4 teaspoon onion powder
1/2 teaspoon parsley flakes
1/4 teaspoon basil leaves
1/4 cup shredded Romano cheese

Wash, peel, and dice potatoes. Cook bacon to desired crispiness in a 12-inch skillet over medium-high heat. Remove bacon from the pan. Add butter to the bacon drippings in the pan. When butter is melted, carefully add potatoes and cook until golden brown on all sides. Crumble bacon and put back in the pan with the potatoes. Stir in spices.  Remove from heat and immediately sprinkle with cheese. Have with a glass of water.


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