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Hangover Brunch Potatoes

Hangover brunch potatoes are skillet-fried until crisp and browned, then topped with melted cheddar, bacon, and vegetables. A finish of green onions and sour cream brings a cool, creamy contrast to the hearty potatoes.
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Prep Time 15 minutes
Cook Time 38 minutes
Air-drying 5 minutes
Total Time 58 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb russet potatoes cut into 1/2-inch cubes
  • 2 qt water
  • 1 tbsp kosher salt divided
  • 6 oz bacon chopped
  • 0.5 yellow onion medium, diced
  • 1 bell pepper medium, diced
  • 2 tbsp canola oil divided
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 1 cup sharp cheddar cheese shredded
  • 2 green onions thinly sliced
  • 0.33 cup sour cream

Equipment

  • 1 12-inch skillet

Method
 

  1. Bring the water and 2 teaspoons of the salt to a boil in a 4-quart pot. Add the potatoes and boil for 4 to 5 minutes, until the edges are just tender but the centers are still firm.
  2. Drain the potatoes in a colander and let them air-dry for 5 minutes.
  3. Cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, stirring occasionally, until crisp. Transfer it to a paper towel-lined plate and pour off all but 1 tablespoon of bacon fat.
  4. Add the onion and bell pepper to the skillet and cook over medium heat for 4 to 5 minutes, until softened. Transfer them to a plate.
  5. Add 1 tablespoon of the oil to the skillet and heat over medium-high heat. Cook half the potatoes in a single layer for 8 to 10 minutes, turning occasionally, until browned and crisp; transfer to the plate with the vegetables and repeat with the remaining oil and potatoes.
  6. Return the vegetables and bacon to the skillet and season with the remaining 1 teaspoon salt, the black pepper, and paprika. Sprinkle with the cheddar, cover, and cook over low heat for 1 to 2 minutes, until the cheese melts.
  7. Top with the green onions and sour cream and serve.

Notes

For the crispiest potatoes, let them air-dry for the full 5 minutes before frying. Refrigerate leftovers for up to 3 days; freezing is not recommended because the potatoes can lose their crisp texture. For a dairy-free variation, omit the cheddar and sour cream.