Pull out that cast iron skillet and whip up a batch of these Skillet Potatoes with Bacon and Cherry Tomatoes!
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Speaking of seasoned cast iron pans, those things are like gold in the South. I’ve heard of folks including their cast iron pans in wills. This is serious business. To be fair, those pans are usually several generations old…but still. My grandfather had this huge cast iron pan that he cooked bacon with every morning. Yes, every morning. (He ate a lot of bacon.) When he passed away, that pan totally stayed in the family. You don’t mess with years and years of flavor like that!
So it turns out that you actually can use a little bit of soap on your cast iron pan. The process of adding a bit of oil each time you clean the pan slowly creates a layer that bonds to the surface of the metal. The layer is no longer oil, but rather part of the pan itself. Thus, the reason why a well-seasoned cast iron pan is worth it’s weight in gold. Ok, maybe not actually gold. Perhaps silver. I mean cast iron is pretty darned heavy after all.
Last week, we had a lot of potatoes in our kitchen. You see, I love a good deal, and our grocery store had 5-lb bags of potatoes on sale for buy one-get one. I had to take advantage of that! (We won’t mention the fact that I already had some leftover potatoes on the counter from a previous recipe.) So there I was looking at an overflow of potatoes. That’s when I decided to pull out that cast iron skillet and make a batch of these Skillet Potatoes with Bacon and Cherry Tomatoes.
These Skillet Potatoes with Bacon and Cherry Tomatoes are an excellent option for a hearty, country-style breakfast. Or they can also function as a delicious side dish with a piece of grilled chicken or steak. (Mmmm. Steak.) And this dish takes full advantage of the cast iron skillet, too! You start with cooking the bacon in the skillet on the stovetop. Most of the grease is drained, but a little bit is left in the pan for flavor. Add in the chopped veggies and toss that bad boy straight into the oven. That’s the beauty of cast iron. It can do work on the stovetop or in the oven…or both.
If you feel like your cast iron skillet needs some love (or you happen to have a surplus of potatoes on your countertop), then whip up a batch of these Skillet Potatoes with Bacon and Cherry Tomatoes. And don’t forget to season that pan after cooking!
Skillet Potatoes with Bacon and Cherry Tomatoes
- Preheat oven to 425°F.
- Using a large cast iron skillet, cook bacon over medium-high heat until crispy. Remove bacon and pat dry with a paper towel; set aside. Discard excess bacon grease from pan, leaving ~2 Tbsp in skillet.
- Using a large bowl, add potatoes, onion, bell peppers, garlic, salt and pepper; toss until well combined. Transfer potato mixture into cast iron skillet, stirring to coat with bacon drippings.
- Bake at 425°F for 25 minutes, stirring halfway through.
- Increase oven temperature to 475°F and add cherry tomatoes. Stir and continue baking for 10-12 more minutes.
- Remove skillet from oven and top with crumbled bacon and freshly chopped parsley.