Breakfast side dish

 Cooking 20 minutes
 Preparation 15 minutes
 4 servings


  • 1 package bacon of your choice
  • 2 packets Champêtre Breakfast Potatoes
  • 3 green onions, sliced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 orange pepper, diced
  • 1 packet of sliced ​​mushrooms
  • 1 garlic clove, minced
  • 35ml (⅛ cup) olive oil
  • 10ml (2 tsp) salt
  • 15ml (1 tbsp) dried parsley
  • Ranch sauce (to taste)


  1. Preheat the oven to 400F.
  2. Place aluminum foil on a cookie sheet.
  3. Place bacon so that the slices are close together, without overlapping.
  4. Bake 10 to 12 minutes, or until crispy.
  5. While the bacon cooks, dice all your vegetables (except the potatoes and scallions) and place them in a large bowl.
  6. Mix them with olive oil and spices.
  7. When the bacon is fully cooked, place it on a paper towel and leave the bacon fat on the foil.
  8. Place your mixture of spicy vegetables (except green onions) and Champêtre breakfast potatoes on the baking sheet.
  9. Stir to coat them well in the bacon fat.
  10. Bake for 20 minutes or until the vegetables are tender.
  11. Increase temperature to 500F and cook for another 5 minutes, or until golden brown.
  12. Serve hot, with the green onions on top, with the ranch sauce.

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