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Monday, June 13, 2016

Morning Bacon, Evening Bacon


Sometimes, the culinary stars align. The aforementioned alignment occurred for me the other day after I had made Darling Husband breakfast in bed and was letting the bacon grease cool on the sheet pan (so appetizing, I know).

While bacon pan was doing its thing, I was back in the kitchen a few hours later prepping a potato salad I planned to serve with hot dogs. Well, I reached for the olive oil as I was going to roast the potatoes and paused when I saw bacon pan. I thought to myself, “Why use olive oil when I can use bacon drippings!”

You know I threw those chopped potatoes on that bacon grease laden pan and tossed them in that yummy, fatty gloriousness. Then I lightly seasoned them with a bit of garlic salt and black pepper and roasted those suckers at 400 for 40 minutes. They were so beautifully golden brown and smelled delicious!

I tossed them in a bowl with some sour cream, shredded cheddar, chopped bacon (more bacon is always the best, in my opinion), and green onions and served that along with hot dogs fresh off the grill and some pasta salad.

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