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Categories:Viewed: 37 - Published at: 3 years ago
Ingredients
- 5 lb. unpeeled potatoes (don't use Baking Potatoes, as they are too flaky)
- 1 cup smoked Bacon
- 1 cup diced yellow onion
- 1/2 cup vegetable oil
- 1/2 tsp. pepper
- 1 tsp. salt
- 2 tbsp. chopped parsley (optional)
Method
- Boil potatoes in their skin until just tender, but still firm (Do Not Overcook).
- Let cool, peel and dice (this step can be done a day in advance - keeping potatoes refrigerated overnight.)
- Dice and gently saute bacon in a large frying pan until golden brown.
- Remove crisp bacon and set aside.
- Add the diced onions to the bacon drippings in the pan.
- Saute the onions until translucent, then remove the onions from the pan and set aside with the crisp bacon.
- Do not drain any remaining bacon drippings in the pan.
- Add the vegetable oil to the bacon drippings and heat over medium-high.
- Add the cubed potatoes to the pan.
- Sprinkle with salt and pepper and saute the potatoes until they begin to get a golden crust.
- Return the crisp bacon and the translucent onions to the pan and toss gently with the potatoes.
- Saute for another 5 minutes.
- Taste and add more salt and pepper, if desired.
- Place into a serving bowl.
- Garnish with chopped parsly and serve hot.
