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Potatoes Rancher from the oven

Breakfast Potatoes with Bacon, Peppers and Monterrey Jack Cheese

Course: Breakfast
Cuisine: Breakfast
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
These breakfast potatoes with bacon, peppers and Monterrey Jack cheese are really good. Bursting with all kind of savory flavors. Easy to make and you'll just love!
Print Recipe


  • 3 baking potatoes diced into 1/4 inch pieces
  • 2 tablespoons of unsalted butter melted
  • 4 slabs of bacon diced
  • 1 red pepper seeded and chopped
  • 1 green pepper seeded and chopped
  • 1 medium yellow onion chopped
  • 1 tablespoons of Comino seeds whole cumin seeds
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of ground black pepper
  • 3 green onions scallions, chopped, green and white parts


  • Pre-heat oven to 400 F.
  • Cook the bacon over medium heat until crisp, cool on paper towels.
  • Toss the potatoes, peppers, onion, with the melted butter and 2 tablespoons of the leftover bacon grease in a large mixing bowl.
  • Mix in the comino seeds, salt and pepper
  • Place the veggies on a baking sheet and put in the pre-heated oven.
  • Bake for 25 minutes. Give the pan a good toss a couple times along the way.
  • While the potatoes are baking, crumble the bacon.
  • Toss the bacon over the potatoes and place back in oven.
  • Crank the over to 500 F and cook for about another 10 minutes (check them out every few minutes, don't let them burn)
  • Take the baking sheets out and sprinkle the cheese on top and then top with the green onions.
  • Bake for another 5 minutes
  • Remove from oven and cool for about 5 minutes.
  • Serve and enjoy!