My husband is a R.O.M.E.O
Pickled Purslane

Bacon-Fond Fried Potatoes

Served with a sunny side up egg and bacon.

 

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C'mon I'll show you how I made the potatoes. 

 

They look a lot darker than your "normal" fried potato, that's because they are enveloped in all that rich beautiful bacon fond. 

 

 

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Drain off the bacon fat from the pan, hold back enough fat in which to fry the potatoes. 

Make sure the potatoes are thoroughly cooked before proceeding. 

 

 

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Add some diced onion and cook for a few more minutes, just long enough to start softening the onions. 

Add water, just enough to barely cover the bottom of the pan.

 

 

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Now scrape, scrape the bottom of the pan, the fond will easily scrape up. 

When all the fond is off the bottom of the pan and all over your potatoes you are done. 

They are so rich and flavorful, I hope you try it. 

Now I'm off to have my cholesterol level checked. 

And that's that

 

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