2-3 large russet potatoes, thinly sliced with peel left on
1/2 medium yellow onion, thinly sliced and broken into rings
3 jalapeno peppers, seeded and finely diced (optional)
4-5 pieces thick cut bacon, chopped into small pieces
8 oz. grated cheddar cheese
4-5 tablespoons sour cream
2-3 green onions, chopped, reserve for garnish
kosher salt


To prepare on a grill or smoker, heat to a medium-high heat. (Note: I prepped inside on my stove and then moved the mixture to the grill/smoker for cooking)

Heat a cast iron skillet on medium high heat and add the bacon; cook, stirring often, until crispy. Remove the bacon with a slotted spoon to a paper towel lined plate. Set aside to use at the finish of the cook time.

Add the potatoes, onions and diced jalapenos to the pan. Sprinkle with salt and pepper to taste. Stir to coat the mixture in the bacon fat. Move the cast iron skillet to the grill. Cook, stirring occasionally, until the potatoes are tender. This will take up to about 35 minutes depending on how thickly you sliced your potatoes.

Sprinkle with the cheddar cheese and cook until the cheese starts to melt. Sprinkle the top with bacon. Remove from heat and let rest about 10 minutes. Dot the top with sour cream and chopped green onions to serve.

This has a wonderful smoky taste when cooked on the grill or smoker alongside your meat entree.

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