Breakfast Potatoes

Instructions

• 1To preheat the oven, insert the wire rack into position 4. Place a small sheet pan in the oven and pour in ¼ cup (2 fl oz) of the oil. Set the oven to Air Fry, Super Convection, 425°F, Rotate Remind, for 30 minutes and press Start. Meanwhile, continue to the next step.
• 2Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the potatoes.
• 3Place the onion powder, garlic powder, paprika and ½ teaspoon salt in a medium bowl and stir to combine. Add the potatoes and toss to coat in the seasoning.
• 4Once the oven has preheated and the oil is hot, place the potatoes in the pan in an even layer and cook for 30 minutes. When the Rotate Remind signals, stir the potatoes and continue cooking until crisp and tender when tested with the tip of a small knife. Drain the potatoes and place on paper towel. While the potatoes are cooking, continue to the next step.
• 5Assemble the processor with the grey spindle and orange adjustable slicer set on 2 in the bowl and slice the onion. Remove and set aside.
• 6Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the bacon and process until finely chopped, scraping down the side occasionally.
• 7Heat the remaining 20ml oil in a cast iron skillet or frying pan over medium heat. Add the onion and the remaining ½ teaspoon salt. Cook, stirring occasionally for 10 minutes, or until caramelized. Add the bacon and cook, stirring for 3 minutes, or until the bacon is just cooked.
• 8Add the potatoes to the onion mixture and stir to combine. Stir in the parsley and serve.