Skillet breakfast potatoes

• Gluten free

• Meat

  • 6 pieces Bacon

• Produce

  • 3 Baking potatoes, large
  • 1 4 oz can El paso green chiles, Old
  • 1 cup Onion

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 1/2 tsp Kosher salt

• Dairy

  • 1 cup Cheese, sharp

Found on iheartnaptime.net

Ingredients

• 3 large baking potatoes
• 6 pieces bacon, cut into 1 inch pieces
• 1 cup onion, chopped
• 1 (4 oz can) Old El Paso green chiles, chopped
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup shredded sharp cheese

Directions

• Wash your potatoes and then pierce several times with a fork. Cook in the microwave for 10-15 minutes or until fork tender. Remove and allow to cool. While the potatoes are cooking, cook the bacon in a frying pan or large skillet over medium heat. Cook until crisp and then remove with a slotted spoon and place on a paper towel lined plate. Place onions and green chiles in the pan with bacon grease and saute until the onions are translucent. Next, dice the potatoes (I like to remove some of the skin first) and then place in the pan. Add salt and pepper and then stir around, breaking up any large pieces. Add cheese and bacon on top and turn heat to low and allow to cook until the cheese is melted. Enjoy with a fried egg, salsa and sour cream on top. We also like to roll these potatoes up in a tortilla with scrambled eggs to make breakfast burritos. They even taste great as a dinner side. So many yummy ways to enjoy them!