Summary: Such an amazingly simple, delicious and versatile dish! It can be breakfast, brunch, lunch or dinner. It can be eaten on it’s own, as a side dish or rolled up in tortilla with sour cream and salsa.
Ingredients
- 1 kg washed potatoes
- 300g bacon
- 2 onions, chopped
- 1 capsicum, chopped
- 1 tsp salt
- 1 1/2 cups cheddar cheese, grated
- 1 tsp mexican or southern seasoning
- 1 handful parsley, chopped
- red pepper flakes, to taste*
- sour cream*
- salsa*
- spring onions, chopped*
Instructions
- Pierce the skins of the potatoes with a fork and microwave until just tender, turning halfway through cooking. It took me 10 minutes. Allow the potatoes to cool so they can be handled.
- Add the bacon to a large fry pan and cook for around 5 minutes or done to your liking and remove to a plate with kitchen paper to drain.
- Chop the potatoes into 2cm cubes (you can remove skins if you wish), sprinkle with salt and add to bacon grease in the pan. Add in the onions, capsicum, seasoning and red pepper flakes. Cook on a medium heat for 10-15 mins until the potatoes are brown and crisping and onions and capsicum are soft.
- Crumble the bacon and add to the pan. Sprinkle the parsley and cheese over the potato mix and cook until cheese is nice and melty.
- Serve with salsa, sour cream and spring onion on top.
Quick notes
*These starred ingredients can be omitted if you prefer
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