I love a big Sunday brunch. It's the perfect way to start the last day of the weekend.
This is a dish I made a couple of weeks ago and it's so quick and easy and perfect to serve with a side of poached or scrambled eggs and toast.
But one thing that makes me extra happy on Sunday brunch days is not having to use too many pots and pans … unlike last weekend when I made pumpkin pancakes, bacon in the oven and scrambled eggs, I swear the combination mixing bowls and pans filled the dishwasher after that brunch.
This recipe though, requires just a skillet and cutting board. Simple as that.
What you need:
- 3 medium potatoes – wash, leave the skin on and cut into 1" pieces
- 5 slices of bacon – cut into bite-sized pieces
- 1 tsp crushed garlic
- 1 tbs olive oil
- 1 green pepper – cut into smaller pieces
- 1 tbs blue agave nectar
- 1 tsp dried thyme
- salt & pepper
Heat the oil in the skillet and then add the potatoes. Cook, tossing occasionally until browned. Add the bacon and continue cooking, and stirring until it is cooked through. Add the crushed garlic, green pepper, thyme and salt & pepper. Continue cooking on medium heat until the peppers are heated through and the potatoes are cooked. Remove from the heat and stir in the blue agave nectar.
Transfer to a serving dish!
Serve and enjoy!