Don't use baking potatoes, as they are too flaky
Boil potatoes in their skin until just tender, but still firm (Do Not Overcook).
Let cool, peel and dice (this step can be done a day in advance - keeping potatoes refrigerated overnight.)
Dice and gently sauté bacon in a large frying pan until golden brown.
Remove crisp bacon and set aside.
Add the diced onions to the bacon drippings in the pan.
Sauté the onions until translucent, then remove the onions from the pan and set aside with the crisp bacon.
Do not drain any remaining bacon drippings in the pan.
Add the vegetable oil to the bacon drippings and heat over medium-high.
Add the cubed potatoes to the pan.
Sprinkle with salt and pepper and saute the potatoes until they begin to get a golden crust. Return the crisp bacon and the translucent onions to the pan and toss gently with the potatoes. Sauté for another 5 minutes.
Taste and add more salt and pepper, if desired. Place into a serving bowl.
Garnish with chopped parsly and serve hot.
You may prepare the recipe a day ahead.
To reheat, we suggest you place the prepared recipe (less the parsley) in a covered ovenproof dish and reheat in a 350 degree oven for 30 minutes or until heated through.
Garnish with parsley and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (342g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 204 (43%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 30mg||9 %|
|Sodium 632.4mg||22 %|
|Potassium 1379.3mg||36 %|
|Total Carbohydrate 51.9g||15 %|
|Dietary Fiber 6.6g||27 %|
|Sugars, other 45.2g|
|Protein 16g||23 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 471
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