Bacon, Ham, Veggie & Potato Breakfast Skillet

I’m so excited, I walked outside and my first orange pepper is ready to be picked! It’s teensie tiny but an extra pepper means I can use some peppers in today’s breakfast without cutting into the amount I’ll need for tonight’s garlic scape pasta! I had a few potatoes that needed to be used, bacon and leftover ham in the freezer, and extra red onions and now pepper so I put together this yummy dish. It’s amazing on it’s own but even better topped with some homemade salsa (I had the best canned salsa recipe but I lost it 🙁 Hopefully I’ll find it soon and be able to post it).  As always, this meal is gluten free, dairy free, soy free and nut free. If you’re not dairy free I’m sure it would taste great with topped with some cheese!

I’ve been doing a lot of experimenting with different cooking techniques, for example, cooking in a cast iron skillet and using an oven for things I used to do on the stovetop (the oven thing has been working out incredibly well).  I have an active toddler running around. and the stove can be kind of scary.  I’ve also tossed out my old teflon coated pans and bought some ceramic pans like this, GreenPan Non-Stick Ceramic Fry Pan, and cast iron pans, like this Lodge Cast-Iron Skillet. If you haven’t ever done any reasearch on the potential health issues of cooking on teflon I would suggest doing a quick google search. I saw some adorable Lodge 5 inch Cast Iron Mini Skillet the other day and was tempted to buy them simply to be able to present this dish in them the next time I host a brunch…..which, will probably be a very long time from now so therefore I didn’t buy them 🙂

Bacon, Ham, Veggie & Potato Breakfast Skillet

Potatoes, either 3 idaho, peeled, or 8 redskin potatoes

6 slices no nitrates added bacon

3 slices ham (or whatever you have on hand, or double the bacon and don’t put ham – honestly this is really easy)

1/2 red onion, chopped

1 orange, red or yellow bell pepper, chopped

 Put your potatoes in a pot and fill with water. Bring to a boil over high heat and cook for 5-7 minutes, until potatoes are soft but not completely cooked through.  Drain water and let the potatoes cool for a bit.  In your cast iron skillet, add bacon and saute until it’s crispy. Transfer cooked bacon to a bowl, leaving bacon grease in the skillet.  Slice your potatoes (I like them about 1/4″ thick) and add them to your skillet along with the peppers, onion, and ham. Cook over medium/high heat, flipping frequently, until the potatoes are crispy and the veggies are tender.  Toss in the reserved bacon.  Serve with over easy eggs and homemade salsa!