Step 1

Preheat the oven to 400°F. Add the potatoes and enough water to cover them by 1 inch. Bring to a boil, then add 1 ½ Tbsp salt. Reduce heat to medium and cook at a medium boil until the potatoes are fork-tender, about 20-30 minutes, depending on the size of the potatoes. Drain well and set aside.

Step 2

While the potatoes cook, set a 10-inch cast iron pan (or a heavy-bottomed, oven-safe pan) over medium heat and add the chopped bacon. Cook until the fat is rendered and the bacon is crisp. Remove the bacon with a slotted spoon and set aside. Add the diced onions to the bacon fat and sauté, stirring often, until the onions are golden. Turn off the heat and transfer the onions to the plate with the bacon.

Step 3

Add the potatoes to the cast iron skillet over the bacon grease in a single layer. Sprinkle with ¼ tsp salt. The salt is needed here to make the crust tasty, so don’t skip it!

Step 4

Use the bottom of a glass or measuring cup to press the potatoes firmly into the bottom and about 1 inch up the sides of the pan, closing any gaps to form a complete crust.

Step 5

In a large bowl, whisk the eggs. Then, add the half and half, ½ tsp fine sea salt, pepper, paprika, and nutmeg. Whisk vigorously for a minute to incorporate some air into the mixture.

Step 6

Stir in the cheese, onion, and most of the chopped bacon (set some aside for garnish). Pour the filling into the potato crust. Bake at 400°F for about 25-30 minutes, or until the filling is set (it shouldn’t jiggle when you jolt the pan) and reaches an internal temperature of 160°F. Let cool on a wire rack for 15 minutes. Garnish with the remaining bacon and parsley or chives, if desired.