Potatoes Fried In Bacon Jam Food

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FRIED POTATOES AND BACON



Fried Potatoes and Bacon image

Let me tell you my boyfriend absolutely loves when I make this. His eyes even light up. But it is not something to make all the time for health reasons ;-) But that is what is so good about it.

Provided by Sillygurl

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

4 -5 medium potatoes
6 slices thick bacon (greasier the better)
3 tablespoons butter
1/4 cup chopped onion (optional)
salt
pepper

Steps:

  • Peel all potatoes and cut up in to 4ths.Put potatoes in a pot with water and salt.Cover. Put on high until it boils then lower a little. Total boiling time should be 30 minutes.
  • Cut up bacon and onion into smaller pieces.Add to a 10-12" pan 1 tablespoon butter.Let fry for 5-7mins so bacon grease can accumulate.
  • Drain potatoes when they are done and add to frying pan.With a spoon make potatoes pieces even smaller and stir mixture together. Add another tablespoon butter and stir.
  • Turn flame up med-high and cover so potatoes can brown. Every 5 minutes or so stir potatoes and add salt and pepper to taste. Also add more butter if necessary.
  • Continue to fry for about 15 minutes or until most potatoes have one side browned.

CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY



Crispy Potatoes with Bacon, Garlic, and Parsley image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds red-skinned potatoes, quartered with skin (about 1 1/2-inch pieces)
Kosher salt, plus 1 teaspoon
3 pieces bacon, cut into 1-inch pieces
1 to 2 tablespoons unsalted butter or oil
2 tablespoons chopped flat-leaf parsley leaves
1 to 2 large cloves garlic, minced
Freshly ground black pepper

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 FAT-FRIED POTATO PEELS



Bacon Fat-Fried Potato Peels image

Turn that pile of forgotten potato peels into golden-brown fried goodness. Add a little salvaged bacon fat to your oil to "season" it and impart some bacon flavor.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 5

3 cups potato peels (from about 2 1/2 pounds scrubbed potatoes)
Vegetable oil, for frying
1/4 to 1/2 cup bacon fat
Kosher salt
Ketchup, mayonnaise or equal parts mixed together, for serving

Steps:

  • Sandwich the potato peels in an even layer between paper towels. Press down to blot and remove any excess moisture from them.
  • Attach a deep-frying thermometer to the side of a large, wide pot. Fill with about 2 inches of oil and add the bacon fat. Heat over medium-high heat to 350 degrees F. Line a baking sheet with paper towels.
  • Fry handfuls of the potato peels at a time, stirring them around with a slotted spoon to keep them from sticking to each other and to help them brown more evenly, until golden brown and crispy, 3 to 5 minutes per batch. Transfer them with the slotted spoon to the prepared baking sheet. Sprinkle generously with salt right away (you have 10 seconds!). Repeat with the remaining potato peels. Serve hot with ketchup, mayonnaise or equal parts mixed together for dipping.

MASHED POTATOES WITH FRIED MUSHROOM, BACON, AND ONION



Mashed Potatoes with Fried Mushroom, Bacon, and Onion image

A new twist on an old classic! Taking mushrooms, onions, and bacon, and incorporating them into good old fashion mashed potatoes.

Provided by Isis'smommy

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 50m

Yield 6

Number Of Ingredients 7

6 Yukon Gold potatoes, peeled and quartered
5 slices bacon
1 tablespoon vegetable oil
6 medium mushrooms, sliced
1 medium onion, sliced
2 tablespoons butter
2 tablespoons ranch dressing

Steps:

  • Add potatoes to a large pot of water and bring to a boil. Cook until the potatoes are soft, about 20 minutes.
  • Meanwhile, place the bacon slices in a large skillet over medium heat, and cook until crisp. Remove to paper towels.
  • Wipe out the skillet, return to stove, and pour in vegetable oil. Stir in mushrooms and onion, and cook until onion is soft and translucent.
  • When the potatoes are done, drain water, and place potatoes in a large bowl. Mash in butter and ranch dressing. With a potato masher or electric mixer, continue to mash until the potatoes are smooth. Stir in the mushrooms, onions, and crumbled bacon.

Nutrition Facts : Calories 293.2 calories, Carbohydrate 24.6 g, Cholesterol 27.4 mg, Fat 19.4 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 6.7 g, Sodium 278.4 mg, Sugar 1.3 g

HOMEFRIED POTATOES WITH GARLIC AND BACON



Homefried Potatoes with Garlic and Bacon image

Russet potatoes are fried in bacon grease with onions and garlic pepper.

Provided by MUZIKGUY1

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 4

7 slices bacon
2 russet potatoes, quartered and thinly sliced
1 tablespoon garlic pepper seasoning
½ yellow onion, sliced

Steps:

  • Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 20.5 g, Cholesterol 33.3 mg, Fat 22.2 g, Fiber 2.6 g, Protein 8 g, SaturatedFat 7.4 g, Sodium 760.7 mg, Sugar 1.6 g

SAUTéED POTATOES WITH BACON LARDONS & PERSILLADE



Sautéed potatoes with bacon lardons & persillade image

This fabulous French side dish of pan-fried potatoes and salty smoked bacon is finished with garlic and herbs, and pairs perfectly with roast meats and poultry

Provided by Raymond Blanc

Categories     Side dish

Time 30m

Number Of Ingredients 9

1kg potatoes , cut into 2cm/3/4in pieces
2 tbsp rapeseed oil
300g smoked bacon lardons
25g unsalted butter
small pack flat-leaf parsley , chopped
2 tsp chopped chervil
1 tarragon sprig, leaves chopped
1 banana shallot , finely chopped
2 garlic cloves , crushed

Steps:

  • In a large saucepan on a high heat, simmer the potatoes for 5 mins in enough water to just cover them, then drain in a colander and leave for 1 min for the steam to escape.
  • In a small bowl, mix all the ingredients for the persillade together and set aside. Heat the oil in a large frying pan on a high heat, add the lardons and cook for 8-10 mins until lightly caramelised. Add the potatoes, then the butter.
  • Season with salt and freshly ground black pepper and cook for 10 mins, stirring regularly, until golden brown all over. Spoon out any excess fat and stir in the persillade. Taste and adjust the seasoning if necessary.

Nutrition Facts : Calories 321 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.4 milligram of sodium

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