Another dish inspired by a recipe from 50 Ways With Potatoes cookbook by Rosemary Wadey, this bacon and potato dish is great for brunch. Eggless, easy to prepare, does not require fancy utensils and very aromatic with the addition of fresh herbs.
For best results, use waxy potatoes (i.e., the kind used for stews rather than the kind used of making French fries). Peel them or not, that’s up to you.
We use belly bacon at home but you can substitute a less fatty bacon (eg., Canadian bacon), ham or even crumbled sausages (spicy and garlicky sausages are especially good).
- 500 grams potatoes
- 250 grams bacon
- 1 large onion
- tablespoons butter
- 1 teaspoon finely chopped parsley
- 1 teaspoon finely chopped thyme
- pepper to taste
- pepper to taste
Wash and scrub the potatoes if you’re not going to peel them. Place in a pan in a single layer, pour in enough water to cover, bring to the boil, lower the heat, cover and simmer for about ten minutes or until the potatoes are partially cooked but still firm at the centers. To test, take a sharp pointed knife, stick into a potato, if there is some resistance as you hit the center, the potatoes are cooked just right. Drain the potatoes and cool for a few minutes.Finely slice the bacon.
Peel and finely slice the onion.
Cut the potatoes into half-inch cubes. If the potatoes had been cooked correctly, they should not crumble at all.
In a non-stick frying pan, cook the bacon until the pieces start to brown and turn crisp. Remove with a slotted spoon. You can pour off the bacon fat or not.
Add the butter to the pan and heat until melted. Add the potato cubes and the onion slices. Season with salt and pepper. Cook until the potatoes are lightly browned and the onion slices are softened. Return the bacon to the pan, add the parsley and thyme. Cook for another 30 seconds to reheat the bacon and allow the flavors of the herbs to infuse.
Serve at once, by itself, or with bread or rice.