Bacon And Potatoes 5fix Food

SHREDDED POTATO BASKETS WITH CHEESE AND BACON #5FIX

Steps:

• Heat oven to 375 degrees F. Generously coat 2 6-compartment non-stick muffin tins with cooking spray. Set aside.
• In a large bowl, combine the potatoes, egg and flour, adding just enough flour so mixture "sticks together". Divide evenly among the prepared muffin compartments. Using the back of a spoon, firmly press potato mixture into bottom and up sides of each compartment, making a "well" in each.
• Place in oven and bake for 20-25 minutes or until just starting to brown. Remove from oven and divide shredded cheese evenly among cups and top each with crumbled bacon. Return to oven and bake another 5-10 minutes or until "baskets" are golden brown and cheese and bacon is hot, melted and bubbly.
• Remove from oven and let rest for 5 minutes. To serve: gently run the tip of a sharp knife blade around rim of each cup to loosen. Release each basket and place on serving platter.

SINFUL CHEESY BACON POTATOES #5FIX

Steps:

• Cook bacon and crumble.
• Combine all ingredients (reserving approximately half of the cheese) mix well and put in a 9 x 13 pan. Then use the rest of cheese to sprinkle on top. Bake for 45 minute to 1 hours at 350 degrees.
• Enjoy!

CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY

Steps:

• Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
• Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
• Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.

BACON, EGG, AND SIMPLY POTATOES HASHBROWN BAKE #5FIX

Steps:

• Heat oven to 350°F Spray 11x7 glass baking dish with nonstick cooking spray. Add 1 bag Simply Potatoes hashbrowns. Next, layer crumbled bacon on top of potatoes. Crack eggs, 1 at a time and evenly spaced, across top of potatoes and bacon. Poke yokes with a fork. Spread 2 cups grated cheddar cheese evenly over top. Pour 1 1/2 cups half and half over casserole. Cover with foil and bake for 1 hour, remove foil and bake for additional 15 minutes or until cheese begins to bubble and turn lightly brown.
• Remove from oven, let sit for 5 minutes and serve.

POTATO, BACON AND CHEDDAR MACAROONS #5FIX

Steps:

• Preheat oven to 375 degrees.
• Spray a large, rimmed baking sheet with non-stick cooking spray.
• Combine all the ingredients in a large bowl. Mix thoroughly.
• Form 2" balls from the mixture and place them on the prepared pan.
• Bake them for 40 minutes, or until well browned.

SIMPLY SMASHING LOADED KIMCHI POTATOES #5FIX

Steps:

• Preheat your oven to 375 degrees F.
• In a large, heavy-bottomed skillet, cook the diced bacon until the fat is fully-rendered and the bacon is golden brown and crisp. Using a slotted spoon, transfer the crisped bacon to a paper towel-lined plate to drain. Pour the rendered bacon fat into a small bowl.
• Add the unseasoned Panko-style bread crumbs to the bowl containing the rendered bacon fat and stir to combine until the crumbs have been evenly moistened with the bacon fat. Set aside.
• In a large mixing bowl, mash together the chopped spicy cabbage kimchi and Simply Potatoes Traditional Mashed Potatoes. Fold in your crisped bacon and half of your thinly-sliced scallions, reserving the remaining scallions for garnish.
• Transfer your kimchi-potato mixture to a casserole baking dish and sprinkle the top evenly with the Panko-style bread crumbs. Bake the potatoes for 20 to 25 minutes, or until the bread crumbs are golden brown and the potato mixture is hot and heated evenly.
• To serve, sprinkle the dish with the remaining thinly-sliced scallions, serve and enjoy! Serves 6 as a side dish.

FRIED MASHED POTATO BALLS WITH BACON #5FIX

Steps:

• Fry bacon pieces until crispy but not burned. Drain well and blot carefully. Try to remove as much excess fat as possible.
• Mix bacon with chives and Simply Potatoes, Traditional Mashed Potatoes.
• Scoop enough potato mixture to make a ball that is one or two bites. Roll into a ball, then push a cube or two of the cheese in the center and roll into a ball so that the cheese is all the way in the middle. The balls should not be very large or the cheese won't melt.
• Roll finished ball in panko until well covered.
• Fry in oil until browned all over.
• Drain and serve as is or with condiments such as sour cream.

BACON, POTATO & BROCCOLI

Steps:

• Fry 5 slices of bacon. Remove bacon. In remaining bacon grease, fry potatoes, broccoli, and onion until tender.
• Meanwhile, in a medium saucepan, melt butter. Add flour, salt and cheese. Heat until cheese melts. If you choose to use cheddar cheese 1-cup of milk needs to be added to the sauce or it will be too thick.
• In a greased casserole dish, mix vegetable, crumbled bacon, salt and pepper. Pour cheese sauce ontop. .
• Bake at 350 for 30-40 minutes.