Food & Cooking Recipes Breakfast & Brunch Recipes Potato and Bacon Cake 3.3 (12) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2018 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 30 mins Total Time: 2 hrs 35 mins Servings: 8 This dish is a symphony of seemingly contradictory elements -- economical yet special, simple yet complex. In short, it's a perfect brunch dish. Ingredients 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces Coarse salt and ground pepper ¾ pound bacon, cut crosswise into 1 ½-inch pieces Directions Preheat oven to 450 degrees. In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook 7 minutes. Drain well and return potatoes to pot. Meanwhile, in a large cast-iron or heavy skillet, cook bacon over medium-high, stirring occasionally, until browned but not completely crisp, 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour all but 2 tablespoons fat into a small bowl. Return skillet to heat and cook one-third the potatoes, stirring occasionally, until light golden brown, 3 minutes. Transfer to an 8-inch round cake pan (2 inches deep); sprinkle with one-third the bacon. Press firmly with the back of a large spoon to pack mixture very tightly. Cook remaining potatoes in 2 batches. Layer each batch in pan with bacon, pressing as you go. Spoon 1/4 cup reserved bacon fat over mixture. Cover tightly with foil; bake 1 hour. Remove foil; bake until potatoes are crisp and golden, 30 minutes. Let cool 15 minutes. Invert onto a plate. Rate it Print