Lodge Cast Iron Breakfast Potatoes

Taking breakfast to the next level is a job best left to the crispy potato. Lodge's breakfast spuds studded with bacon, peppers, onions, and a classic seasoning combination are a sure winner. Serve them with eggs (cooked however you like them), and of course a big pot of coffee. Good morning guaranteed!

INGREDIENTS

4 large Russet potatoes, peeled and diced into 3cm cubes
1 tablespoon salt
1 teaspoon baking soda
¼ cup plus 2 tablespoons olive oil, divided
5 slices thick cut bacon, diced
1 small yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon fresh thyme
2 tablespoons cider vinegar
Salt & pepper, to taste
4 eggs, optional
Chives for garnish

METHOD

Preheat oven to 220° C. Bring a large pot of water to a boil. Add 1 teaspoon baking soda and 1 tablespoon salt. Add cubed potatoes and boil for 5-7 minutes, until softened but not fully cooked. Watch for overboiling, reduce heat as needed. Drain the potatoes and place in a large metal bowl. Toss a bit to rough up the edges. Let cool 10 minutes.

Add ¼ cup olive oil to a cast-iron pan and spread the potatoes out in a single layer, doing your best to make sure they aren’t touching each other. Set the pan in the oven and roast for 35 minutes, turning the potatoes a few times in the oven. The potatoes should be golden brown on all sides.

While potatoes are cooling, heat a 30cm cast-iron skillet over medium heat for 3-5 minutes. Add bacon and cook until crispy, 8-10 minutes. Remove bacon, leaving rendered bacon fat in the pan. Add remaining 2 tablespoons olive oil and increase the heat to medium-high. Add onion and pepper, garlic, paprika, garlic powder, thyme, cider vinegar, and salt & pepper to the skillet and cook for 5-7 minutes, until the veggies have softened. Remove to a paper towel-lined plate.

Remove potatoes from the baking pan and toss together with peppers and onions. Add the bacon back to the skillet and give it all one final toss. Garnish with chives and serve with eggs cooked to your liking.