Breakfast Potatoes

contributed by Jaime Cecil
10-12 small red potatoes, unpeeled
6 slice bacon, diced
1/2 C chopped red bell pepper
3 green onions, sliced
1/2 tsp salt
1 tsp. garlic powder
ground pepper

Cover potatoes with water in a pan over high heat and bring to a boil.  Reduce heat to medium low and cook until tender – about 20 minutes.  Drain and refrigerate until cold over overnight.  Cut potatoes into quarters.
In a large skillet over medium high heat, cook bacon until crisp.  Drain on a paper towel but reserve 2 Tbsp of bacon grease in skillet.
Reduce heat to medium.  Add potatoes, red pepper, green onions, salt, garlic and pepper to taste and cook until vegetables are tender and browned, 5-10 minutes, stirring occasionally.  Add bacon and cook for 1-2 more minutes.  Enjoy!

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