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Bacon and Onion Skillet Potatoes

Bacon and onion skillet potatoes cook in a 12-inch skillet until fork-tender, then turn golden and crisp in spots. Crisp bacon and softened onion are stirred in at the end for a savory potato side dish.
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Prep Time 10 minutes
Cook Time 37 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bacon slices, cut into 1/2-inch pieces
  • 1 yellow onion medium, diced
  • 2 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 tbsp vegetable oil
  • 0.25 cup water
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch skillet

Method
 

  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a plate and leave the drippings in the skillet.
  3. Add the onion to the skillet and cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
  4. Transfer the onion to the plate with the bacon.
  5. Add the potatoes and vegetable oil to the skillet, season with the salt and pepper, and stir to coat.
  6. Add the water, cover, and cook over medium-low heat for 12 to 15 minutes, stirring once or twice, until the potatoes are fork-tender.
  7. Uncover and cook over medium-high heat for 8 to 12 minutes, turning the potatoes occasionally, until the water has evaporated and the potatoes are golden and crisp in spots.
  8. Stir in the bacon and onion during the last 2 minutes.

Notes

For the crispiest spots, avoid stirring the potatoes too often during the uncovered cooking. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potatoes can become mealy. For a lower-fat option, use turkey bacon.