Cheesy Bacon Potato Skillet

Ingredients

• 380 g Potatoes (cut into dice or wavy sticks)
• 70 g Onion (about 1/4 medium onion, finely chopped)
• 20 g Bacon (cut into small pieces)
• 1 tbsp Cooking oil (vegetable or canola oil)
• 3 pinches Salt (about 1 g)
• 10 g Unsalted butter (cut into small cubes)
• 100 ml Milk (whole or 2% milk)
• 72 g Cheddar cheese (shredded)
• to taste Black pepper powder (freshly ground preferred)
• 1 tbsp Fresh parsley (chopped, for garnish)

Instructions

1. Prepare the potatoes

   Wash the potatoes, then cut them into your preferred shape (dice, sticks, or wavy cuts). Toss lightly with a splash of water to keep them moist.

   Time: PT3M

2. Microwave the potatoes

   Spread the potatoes in a single layer on a microwave‑safe plate. Microwave on high (≈700 W) for 3 minutes until they are just softened but still firm.

   Time: PT3M

3. Start pan‑frying

   Heat 1 tbsp cooking oil in a skillet over medium‑high heat. Add the microwaved potatoes, sprinkle with 3 pinches of salt, and stir‑fry, turning frequently, until the potatoes are golden brown (about 5‑7 minutes).

   Time: PT7M

   Temperature: Medium‑high

4. Add bacon and onion

   Push the potatoes to one side of the pan. Add 10 g butter and the bacon pieces; fry until the bacon starts to crisp (≈2 minutes). Then add the chopped onion and continue cooking until the onion becomes translucent (≈2 minutes).

   Time: PT4M

   Temperature: Medium

5. Create the cheesy sauce

   Pour 100 ml milk over the mixture, stir, then sprinkle the shredded cheddar cheese. Reduce heat to low and stir gently until the cheese melts into a smooth sauce, coating the potatoes.

   Time: PT2M

   Temperature: Low

6. Finish and serve

   Season with freshly ground black pepper to taste, give a final gentle stir, then transfer to a serving plate. Garnish with chopped parsley for color.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g