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Skillet Potatoes

Source of Recipe

From "The Cozy Cookbook" by Julie Hyzy


Recipe Introduction

"Skillet potatoes are like most breakfast potatoes you get at restaurants, but they aren't hash browns, which are, of course, a whole different shredded idea. I make these with bacon and cheese most of the time, but once in awhile, I just make the potatoes. Notice I don't peel the potatoes."

List of Ingredients

◦ 4 slices bacon
◦ 1 onion, chopped
◦ 2 pounds Yukon Gold potatoes, thinly sliced
◦ 1 cup shredded Cheddar cheese
◦ 6 tablespoons sour cream


Recipe

Cook bacon in a skillet over medium heat. Once it's crispy, remove the bacon from the pan, drain it on some paper towels, then crumble it and set it aside. Keep about 3 tablespoons of the bacon grease in the skillet. (I've found that the four slices of bacon usually render just the right amount of fat for this recipe!)

Add the onions to the skillet and cook for about 5 minutes, stirring frequently. Stir in the potatoes and cover the skillet.

Cook covered on medium-low heat for 20 to 25 minutes, until the potatoes are tender, stirring occasionally. Top with the cheese and crumbled bacon. Cook covered for 1 to 2 minutes more.
Serve topped with sour cream.

Serves 4 to 5