I think these potatoes are pretty close, so I'll blog 'em. The whole breakfast-potato idea for me is to create something without a recipe, and to make it as good as I can. Then I can maybe say I know something about an ingredient. Of course, it doesn't really work that way. For one thing I still don't know hardly anything even about the humble potato which is about the only ingredient in this recipe. For another, even though my recipe has only about one ingredient, I'm realizing it could probably be improved upon ad infinitum. Anyway, here are my results so far:

For two people you will need about:
4 pieces of bacon (uncured, thick-sliced is best, I think)
2 big ol' russet potatoes
salt and pepper
a big, heavy-bottomed pan (cast iron could be good)

Cook the bacon on low heat until fat has rendered. Remove and dry on paper towels. Reserve fat and clean out pan with paper towel. Meanwhile, boil potatoes whole in salted water until just fork-tender. Remove and dice potatoes. Keep the skins on if you can or reserve. Keep two guys on Dante Stallworth at all times. Huh? Oh yeah. Sorry. Man, these guys just can't convert.

OK. Rinse and dry the potatoes, then add salt. Put the reserved fat back in the pan and heat until just smoking. Next we dumps in the 'taters, precious, and we cooks them. Don't touch! Let the starch convert to sugar and then to crunchy brown goodness. Once browned, they will probably stick a bit to the pan. Use some force and a wooden spatula and scrape under and turn the potatoes. Continue to cook until you are satisfied. You could crumble the bacon into them if you want. Or cover them in salsa at the last minute. Haven't tried that yet. Or adding garlic and onions. Would a non-stick skillet be better?

Labels: cooking, recipe