8 strips thick cut, good quality bacon
4 small red potatoes
1 large baking potato (or 4 more red potatoes)
1 medium onion, chopped
1 orange (or any color) bell pepper, chopped
2 cloves of garlic, minced or grated
½ teaspoon sea salt, plus more to taste
¼ teaspoon cracked black pepper, plus more to taste
½ teaspoon paprika powder
½ teaspoon dried oregano
¼ teaspoon chili powder
1 tablespoon olive oil (if needed)
1 cup arugula (optional)
In a large skillet, cook the bacon until crispy on both sides. Remove from the pan, leaving the drippings in the pan. Allow the bacon to cool slightly, then chop into small pieces and set aside.
Meanwhile: pierce the potatoes with a fork and microwave for 4 or so minutes until lightly softened. Allow to cool slightly before cutting into small chunks.
To the pan with the drippings, add the onions and peppers and saute until the onions become translucent, about 5 minutes. Stir in the garlic and cook another minute until fragrant.
Add the potatoes to the pan, as well as all of the seasonings and stir well to incorporate. Cook for 5 or so minutes to bind the flavors. Turn the heat up to crisp the potatoes (you may need to add a little more oil to the pan if it gets dry). Taste and adjust the salt and pepper of needed.
When ready to serve, gently stir in the arugula (if using) and top with the chopped bacon.