Cheesy Jalapeno and Bacon Skillet Potatoes

Have you ever been so hungry in the morning that a bowl of cereal or toast just isn’t enough?

When I’m really hungry for breakfast I sometimes make fried potatoes along with my eggs. 

I like to cook the potatoes with some onions, and one of my very favorite refrigerator pantry items, Hormel Real Bacon Bits.

The house smells so good when this is cooking.

For fun, in this recipe I added some jalapeno peppers to give the potatoes an extra kick.

And then I went a little crazy and added some cheese.

To be honest, I must have had nachos on my mind when I made these.

I thought about calling this recipe “fried potato nachos” but changed my mind because I couldn’t picture eating this with guacamole or salsa.

If you happen to be buying potatoes for this recipe or other potato dishes, be sure to check the price of the 10 pound bags which can sometimes be a bargain compared to buying potatoes separately by the pound.

Let’s check out the ingredients:

Potatoes, bacon, onion, jalapenos…..

……and your favorite cheese.

Here’s how to make it.

Preheat the oven to 350 degrees F.

Cut the potatoes into about 1 1/2 inch pieces.

Add the cut potatoes into a medium size bowl.

Next….

…..cut the onion into pieces that are slightly smaller than the potatoes.

Then add the onion to the bowl with the potatoes.

Next cut the jalapeno peppers in half lengthwise and remove the seeds (you can leave the seeds in if you like a lot of heat).

Slice the jalapenos into strips by cutting them widthwise.

Add the jalapenos to the bowl with the potatoes.

Next….

….add the salt and pepper to the bowl.

Mix together so that the salt and pepper coat all of the ingredients.

Heat a skillet on medium heat.

Add the oil to the skillet (if you have a large cast iron skillet it’s best to use it so you can just pop it into the oven when melting the cheese; I only have small serving size cast iron skillets so I’m using this pan to make a larger batch of the potatoes)…

….so that it’s about 1/2 inch from the bottom of the pan.

Next add the real bacon bits.

I just love having these bacon bits on hand in my refrigerator pantry.

Then add all of the ingredients in the bowl to the skillet.

Stir the potatoes so that they mix in with the bacon.

Continue to stir all of the ingredients as they cook.

Stir some more.

Stir just a little bit more.

Once the potatoes start to get crisp and turn a golden color, remove them from the skillet on to a paper towel to absorb the excess oil.

Put the potatoes into an oven-safe skillet.

I like to use an iron skillet which gives the potatoes an extra homemade look.

Top the potatoes with the cheese.

Add the skillet to the preheated oven for about 8 minutes until the cheese is melted.

Serve warm.

Enjoy!

Here are some more recipes with potatoes:

Potato and Egg Scramble
Roasted Garlic and Rosemary Mashed Potatoes
Brown Butter and Bacon Cheese Potato Cups

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Cheesy Jalapeno and Bacon Skillet Potatoes

Yield: Serves 2

Ingredients:

4 Russet Potatoes (medium size)
½ of a Large Onion
2 Jalapeno Peppers
1 teaspoon Ground Pepper
¼ teaspoon Salt
2 tablespoons Canola Oil
¼ cup Real Bacon Bits
½ cup Shredded Cheddar Cheese

Directions:

Preheat the oven to 350 degrees F. Cut the potatoes into about 1 1/2 inch pieces and add them to a medium size bowl. Cut the onion into pieces that are slightly smaller than the potatoes, and add them to the bowl.

Next cut the jalapeno peppers in half lengthwise and remove the seeds (unless you like a lot of heat). Slice the jalapenos into strips by cutting them widthwise, and add them to the bowl with the potatoes. Next, add the salt and pepper to the bowl.

Mix together so that the salt and pepper coat all of the ingredients. Heat an iron (or oven safe) skillet on medium heat, and add the oil. Then add the bacon bits, and all of the ingredients in the bowl to the skillet. Stir the potatoes so that they mix in with the bacon.

Continue to stir all of the ingredients as they cook. Once the potatoes start to get crisp and turn a golden color, remove them from the skillet on to a paper towel to absorb the excess oil.

Put the potatoes into an oven-safe skillet. Top the potatoes with the cheese. Add the skillet to the preheated oven for about 8 minutes until the cheese is melted. Serve warm.

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9 Responses to “Cheesy Jalapeno and Bacon Skillet Potatoes”

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    1
    Tina@flourtrader — December 21, 2011 at 4:43 am

    I do love southwestern flavors and you have really brought together some great ones in this potato dish-yum! There is not one thing I would change about these, except of course, that the skillet of goodness is to be in front of me right now. Well done!

    Reply

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    2
    Mr Bunny Chow — December 21, 2011 at 4:57 am

    that looks like the breakfast of champions especially if you topped it with a couple of fried eggs

    Reply

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    3
    Ann — December 22, 2011 at 9:53 pm

    Wow – that looks absolutely amazing! I wouldn’t necessarily have to wait til tomorrow’s breakfast to eat them…I could have some right now!

    Reply

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    4
    endy — December 28, 2011 at 4:33 pm

    Another great recipe!! It’s so lovely to see those golden brown, i love potatoes n sometimes i like to make mashed potatoes. I think i should try this one too :D

    Reply

    • CouponClippingCook — December 28th, 2011 @ 6:46 pm

      Hi Endy, thank you very much. Happy New Year to you too!

      Reply

  5. #
    5
    Doug — March 31, 2013 at 10:59 am

    This looks great. Though I couldn’t figure out why you didn’t just start with the cast iron pan.

    Reply

    • Nancy — March 31st, 2013 @ 11:18 am

      Hi Doug, you’re absolutely right. I should have started out with the cast iron pan. At the time I just had small serving size cast iron pans but since then I bought a larger one so I can use it to cook larger portions. I’m so glad you mentioned this though. I’m going to include a quick note on that post to use a cast iron pan if available. Thank you so much for stopping by!

      Reply

  6. #
    6
    Cody — August 5, 2013 at 9:00 am

    Hello,

    I had a question I am doing a research project for school about a breakfast meal and i have made this couple times at home for the family and we all really enjoyed it. If you dont mind emailing me the authors name i would be very greatful as i am looking to reference this page for it.

    Thank you
    Cody

    Reply

    • Nancy — August 10th, 2013 @ 11:21 am

      Hi Cody, so glad you and your family enjoyed this recipe. I’m the author of this recipe; Nancy at Coupon Clipping Cook…Have a great weekend!

      Reply

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