The best breakfast potatoes with bacon bits, carrots and fresh herbs, served with poached eggs!
4large red-skin potatoes
3large carrots, peeled and chopped
ground black pepper
Peel and cube the potatoes, then soak in cold water while preparing the remaining ingredients.
Preheat a large saute pan over medium heat and render the bacon until golden and crispy. Remove the bacon onto a tray lined with a paper towel to absorb excess oil. Into the same pan, add the butter, onion and carrots. Saute for a few minutes, until the onion is translucent. Add the potatoes and season with salt, black pepper and smoked paprika.
Saute the potatoes over medium-low heat, stirring every 2 to 3 minutes, until the potatoes are tender. Cover the pan with a lid to shorten the cooking time. When potatoes are almost ready, cut the bacon into bits and return to the pan.
For serving, transfer the potatoes into a serving dish and garnish with fresh dill and minced chives. Top with poached egg, or serve with desired egg on the side.