Loaded Breakfast Potatoes with Ham, Bacon & Cheese
This is good served with a side of eggs (scrambled or fried) on the side.
You could also add diced onion when browning the potatoes
For a Mexican version swape out the ham & bacon for chorizo sausage (if desired),
use pepperjack cheese, add diced peppers and small onion (fried with potatoes)
and serve with salsa and sour cream.
Ingredients
- 1-1/2 lbs. baby (or tiny) red potatoes, cubed
- 1/4 lb. (5 slices) center-cut bacon strips
- 3/4 c. fully cooked ham, cubed
- 1 c. cheddar cheese (or Swiss), shredded
- 1/2 t. salt
- 1/4 t. pepper, or to taste
Optional Toppings for Serving
- low-fat sour cream (Daisy)
- scallion onions, sliced
Instructions
Place potatoes in a microwave-safe dish, cover with water, and microwave on high for 4-5 minutes until tender. Drain the potatoes in a colander.
While the potatoes are cooking, fry the bacon in a large skillet over medium heat until crisp. Remove bacon and set aside on paper towels, reserving the drippings in the skillet. When cooled a bit, crumble into small pieces and set aside.
Add parboiled potatoes to the skillet with the bacon drippings. Sauté until lightly browned.
Add the ham, cheese, salt, pepper, and cooked and crumbled bacon to the skillet. Cook and stir over medium heat until the cheese is melted.
Serve the loaded breakfast potatoes topped with sour cream and sliced scallion onions, if desired.
Serves 6