A delightful dish combining tender potatoes, crispy bacon, and melted cheese, perfect for brunch or a hearty side.
Boil the potatoes in a large pot of salted water until they are tender, about 20-25 minutes. Drain and let them cool slightly before cutting into quarters.
Use a fork to check the doneness of the potatoes; they should be easily pierced.
In a non-stick sauté pan over medium heat, cook the bacon until crispy. Remove and place on paper towels to drain, then crumble into small pieces.
Cook the bacon in batches if needed to avoid overcrowding the pan.
In the same pan, melt the butter over medium-high heat. Add the onions, cumin seeds, chili powder, salt, and pepper. Sauté until the onions are soft and aromatic.
Stir occasionally to prevent the onions from sticking or burning.
Add the quartered potatoes to the pan and mix well. Allow the mixture to cook undisturbed for a few minutes to develop a slight crust.
Avoid stirring too often to allow the potatoes to brown slightly.
Sprinkle the crumbled bacon and grated cheese over the potatoes. Cover the pan and reduce the heat to low, letting the cheese melt for about 5 minutes.
Covering the pan helps the cheese melt evenly.
Serve the dish hot, garnished with fresh herbs if desired. Enjoy your flavorful creation!
Serve immediately to enjoy the dish at its best.
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