Bacon Egg and Cheese Smashed PotatoesCourse: SIDESCuisine: AmericanDifficulty: Easy
These Bacon Egg and Cheese Crispy Smashed Potatoes are crispy, cheesy, and downright addictive. They are perfect as an hors d’oevres or side dish. However you serve them, be forewarned that it will require much restraint not to eat them all before the guests arrive!
They require no special equipment, but a large (18 x 13) sheet pan is necessary, and as always, I recommend using pre-cut parchment paper.
1.5 lbs baby potatoes, scrubbed
Kosher salt (for salting potato water)
3 tbsp Extra Virgin olive oil
2 tsp seasoned salt (if you don’t have seasoned salt, combine 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp sugar and 1 tsp Kosher salt [if using regular iodized salt, use 1/2 teaspoon])
8 oz. shredded cheddar cheese
8 pieces of cooked bacon
3 tbsp chives, chopped
6 tbsp sour cream
- Preheat oven to 400 degrees (F) and adjust oven rack to top position. Place potatoes in a 4 quart pot and add water until the pot is 3/4 of the way full. Add 1 heaping tbsp of Kosher salt and bring water to a boil.
- Add 1-2 inches of water into a medium pot and place steamer basket inside pot. Cover pot and bring water to a boil. Add eggs to steamer basket and cover. Cook eggs for 12 minutes, then transfer to a large bowl full of ice water. Once eggs are cool enough to handle, peel then chop coarsely.
- Boil potatoes until a paring knife slips into potatoes easily. Drain potatoes into a colander and rinse with cool water. Shake colander, then pat potatoes dry with a clean kitchen towel. Prepare a sheet pan with foil or parchment paper. Place a few potatoes on the sheet pan and gently smash each one with the ball of your hand or a water glass to 1/3-1/2 inch thickness. Repeat with remaining potatoes. Evenly space potatoes on the sheet pan, drizzle with olive oil, then using hands, massage oil into potatoes so they are evenly coated. Season to taste with seasoned salt.
- Place potatoes into oven for 15 min. Remove potatoes from oven then sprinkle bacon, then cheese on top of potatoes. Place potatoes back into oven until cheese is melted and golden, about 10 more minutes. Once potatoes are finished cooking, cool slightly (so sour cream won’t melt), then top with sour cream, chopped egg, and chives.