Skillet Breakfast Potatoes in Bacon Fat

Ingredients

• 2 lb Yukon Gold or red potatoes, scrubbed
• 1/4 cup bacon drippings
• 1 1/4 tsp kosher salt
• 1 tsp coarsely ground black pepper
• 1 tsp sweet paprika
• 1/2 tsp garlic powder
• 2 tbsp chopped fresh chives

Before you cook

• Scrub the potatoes and cut them into 3/4-inch cubes without peeling.
• Put the cubes in a bowl of cold water for 10 minutes to rinse off surface starch.
• Drain the potatoes and dry them thoroughly on a towel; wet potatoes will steam instead of brown.
• Chop the chives.

Steps

1. Melt the bacon drippings in a 12-inch cast-iron skillet over medium heat.
2. Add the dried potato cubes and toss once to coat them in the fat.
3. Spread the potatoes into an even layer and season with the salt, pepper, paprika and garlic powder.
4. Cover the skillet and cook for 12 minutes, shaking the pan once halfway through, until a knife slides easily into a cube.
5. Uncover and raise the heat to medium-high.
6. Cook undisturbed for 6 minutes, until the bottom layer is deeply browned.
7. Turn the potatoes over with a spatula in large sections.
8. Cook 6 to 8 minutes more, turning only twice, until most faces are crisp and dark.
9. Taste for salt, scatter the chives over the top and serve.