Ingredients
1 cup bacon (225 g), diced
½ cup yellow onion (75 g), diced
½ cup vegetable oil (120 mL)
3 yukon gold potatoes, boiled whole until just tender and cut into quaters
1 teaspoon salt
½ teaspoon pepper
2 tablespoons fresh parsley, chopped
Method
> Sauté the bacon in a large pan over medium heat until golden brown, about 10 minutes. Remove the bacon from the pan with a slotted spoon, leaving as much grease as possible in the pan, and set aside to drain on paper towels.
> In the pan with the bacon fat, sauté the onions until translucent, for about 5 minutes.
> Remove the onions from the pan, leaving behind any remaining bacon fat.
> Add the vegetable oil to the bacon fat and heat over medium-high heat.
> Add the potatoes to the pan. Season with salt and pepper and sauté the potatoes until they begin to get a golden crust, 15-20 minutes.
> Return the bacon and cooked onions to the pan and toss gently with the potatoes. Sauté for another 5 minutes, until everything is heated through and golden brown.
> Transfer to a serving bowl and garnish with parsley.
> Enjoy!
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