Brunch Recipe: Skillet-Fried Potatoes with Rosemary, Bacon and Onions

Photo by Emily Clack

My brother and sister in-law are in town this weekend with my niece and nephew.  I'm so excited to make this recipe for them! There's nothing better than Sunday brunch.  I showed viewers how to make this delicious recipe on Capital Cooking's Sunday Brunch episode. The bacon and rosemary combine to create a balance of heartiness and delicateness that standard breakfast potatoes lack.  I make these potatoes every time we have out-of-town guests and it is always a hit.  Enjoy!

Skillet Fried Potatoes with Rosemary, Bacon and Onions

5 Russet Potatoes

8 strips of Bacon

1 yellow Onion

Fresh Rosemary from Shenandoah Growers

Salt and Pepper

Olive oil

Wash and peel your potatoes and cut them into a small dice.  Slice your strips of bacon into a small dice. 

Heat the skillet to medium high heat and add some olive oil.  When the pan is hot, add the bacon and the potatoes.  Continue to stir.  Chop the onion into a small dice and add it to the pan after 5-10 minutes of cooking the bacon and potatoes.  Continue cooking and stirring until the potatoes are soft.  Pull the rosemary off the branches and finely chop.  Sprinkle it in towards the end.  Season with salt and pepper to taste.

I love using my Le Creuset cookware to make this recipe.