Pan-Fried Fingerling Potatoes with Bacon Breakfast Recipe

1 1/2 lbs fingerling potatoes, sliced into 1/4-1/2 inch rounds.
7 slices of bacon (I used half of a 375 g package), sliced
Salt and pepper
1 tbsp. freshly chopped rosemary
5-7 sage leaves (depending on size.)
2 garlic cloves, minced

1. Add potatoes to a large pot of salted water. Bring to a boil and cook for 4-6 minutes, or until fork tender (do not overcook!) Drain and rinse under cool water to stop the cooking process.

2. Heat a cast iron (or frying) pan over medium-high heat. Add the bacon and cook until desired doneness is reached, about 10 minutes. Remove from pan (but leave all that bacon grease!)

3. Add the potatoes and season with salt and pepper. Cook for 15-20 minutes, stirring occasionally.

4. You want a nice golden brown colour to them.

5. Stir in garlic, rosemary, garlic, and sage. I left the sage whole for added flavour, and it can be easily picked out. Cook for a couple of minutes or until garlic is nice and aromatic. Stir in bacon. Season again.

6. Serve with fresh herb garnish if desired.

If bacon grease soaks up, you can add butter or oil to help the potatoes.

Source : thecookiewriter

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