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Coffee-Rubbed Breakfast Potatoes

I thought the Capn' intended his Coffee Rub spice mix for meats like ribeye steak or brisket, but my first thought was breakfast. What goes better with eggs and bacon than a little coffee? I added some chopped bacon to the potato mix to render some fat and add another layer of flavor. Because we like things spicy I added some chopped jalapeño but you can omit that. The spice mix already has some heat to it so the added hot pepper might be too much for some.


Coffee Rubbed Breakfast Potatoes

3 medium red or Russet potatoes - skin on
1 tablespoon olive oil, plus 1 tbsp bacon grease  (you do save your bacon grease don't you? If not use butter but start saving bacon grease)
2 slices bacon, chopped
1/2 Red bell pepper, diced
1/2 medium onion, diced
1/2 jalapeño, seeded removed, minced (optional)
2 tsp Coffee Rub spice mix (or more to taste)
Fresh parsley for garnish
salt to taste

Wash the potatoes and cut medium dice into square pieces. Heat oil in a large skillet over medium-high heat. Once the oil is hot, add to the skillet and toss until potatoes are coated. Cook for 10 minutes, stirring the potatoes often, until brown. If needed, add a tablespoon more of oil

Add onions, peppers and chopped bacon To the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Stir every minute or so. The bacon will take 5-6 minutes to crisp

Reduce the heat to medium-low, add Coffee Rub spice mix and salt and toss. Sprinkle seasoning once more and cook until potatoes are cooked through and onions have started to carmelize, about 10 minutes. Add dried or fresh parsley.

Serve with a sunny side up egg!