Sled Dog Potatoes
Take your taste buds on a comforting journey with Sled Dog Potatoes, a hearty and flavorful skillet dish perfect for breakfast, brunch, or dinner. This rustic recipe combines golden-brown russet potatoes, crispy bacon, and sautéed vegetables, all seasoned with smoky paprika and fragrant thyme for a bold punch of flavor. Topped with melty cheddar cheese and fresh parsley, these potatoes are a satisfying blend of crispy, cheesy, and savory goodness in every bite. Quick to prepare in just under an hour, this one-pan meal is a crowd-pleaser that pairs beautifully with eggs, grilled meats, or a dollop of tangy sour cream. Perfectly cooked in a cast-iron skillet, Sled Dog Potatoes deliver comfort food that's both simple and irresistible.
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Recipe Information
Ingredients
- 4 medium-sized russet potatoes
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium, finely diced yellow onion
- 1 medium, finely diced bell pepper (red or green)
- 3 minced garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 4 chopped bacon slices
- 1 cup shredded cheddar cheese
- 2 tablespoons, chopped fresh parsley
- 0.5 cup sour cream (optional)
Instructions
Peel the russet potatoes and dice them into 1/2-inch cubes. Place them in a bowl of cold water to prevent browning.
In a large skillet or cast-iron pan, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces and set them aside on a plate lined with paper towels. Leave about 1 tablespoon of bacon grease in the skillet.
Add the butter and olive oil to the skillet with the bacon grease and heat over medium heat until the butter is melted.
Drain the diced potatoes and pat them dry with a clean kitchen towel. Add the potatoes to the skillet and spread them out in an even layer. Cook without stirring for 5-7 minutes to allow the potatoes to brown.
Stir the potatoes and continue cooking for another 10 minutes, stirring occasionally, until they are golden brown and tender.
Push the potatoes to one side of the skillet. Add the diced onion, bell pepper, and minced garlic to the empty side. Sauté for 3-4 minutes, stirring occasionally, until the vegetables soften.
Mix the potatoes and sautéed vegetables together in the skillet. Sprinkle the smoked paprika, dried thyme, ground black pepper, and kosher salt evenly over the mixture and stir to combine.
Once fully mixed, sprinkle the crispy bacon pieces on top, followed by the shredded cheddar cheese. Cover the skillet with a lid for 2-3 minutes, allowing the cheese to melt.
Remove the skillet from heat and garnish with chopped fresh parsley. Serve hot, optionally topped with a dollop of sour cream.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 2206 mg | 96% | |
| Total Carbohydrate | 184.2 g | 67% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 22.1 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1154 mg | 89% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4845 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
