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4 oz (4 thick slices) smoked bacon, diced
6 green onions, green parts only
canola oil
3 tbs butter, melted
2 lbs russet potatoes, peeled
1 tsp kosher salt (or more, to taste)
freshly ground pepper (1/2-1 tsp)
In a large, oven-proof skillet over medium heat, cook bacon for about 5 minutes, until most of the fat is rendered and meat has begun to brown. Add green onions and continue cooking another 5 minutes, until bacon is crisp and onions soft.
Drain bacon mixture through a sieve and reserve fat. Add enough canola oil to bacon fat  to measure 3 tbs. Combine with butter.
Shred potatoes (using a box grater or food processor) and, in batches, squeeze out excess water using your hands. Discard liquid. Toss potatoes with bacon, salt and pepper.
Measure 2 tbs of fat mixture into the same skillet and place over high heat. Add potato mixture, pressing down lightly. Cook until browned on the bottom, about 7 minutes, periodically drizzling with remaining fat mixture.
Transfer skillet to a 400F oven and cook for about 20 minutes, until potatoes in centre are cooked and dish is thoroughly heated through. Invert onto a large plate. Slice into wedges and serve with sour cream.
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