Originally posted June 24, 2013

home fries with bacon and spinach

home fries with bacon and spinach by joanie

This isn't a rock science recipe, but it's simple and a huge step for me in my journey to more fully embrace the potato. I'm not sure what my deal is with potatoes. I mean, I don't hate them; in fact, I LOVE then! They're just not top-of-mind in the kitchen so I rarely cook with them. Not sure why...but I'm turning that around!

Smitten Kitchen has some interesting recommendations in her home fries recipe. She microwaves the potatoes before cooking them over the stove. She feels this provides a twice-cooked benefit. I don't like extra steps myself. The other tip is cooking the onions separate from the potatoes. I like keeping my pan mess at a minimum so that's another tip I ignore. Finally, although not a tip, she uses butter to cook her potatoes. I feel that this creates steam and doesn't provide the crispiness that oil or lard will deliver. But, hey, you do what's right for you.
http://smittenkitchen.com/blog/2008/11/home-fries/

Ingredients

  • 1/2 lb thick-cut bacon
  • 2 russet potatoes, diced into 1/4" cubes
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • 2 handfuls (about 3 oz) of baby spinach leaves
  • salt and pepper to taste
4 servings

Directions

Cook bacon in a large pan over medium heat. Remove bacon and set aside.

In the same pan, cook the potatoes and onions over medium heat, stirring occasionally. When the potatoes are nearly done (about 20 minutes), add the garlic and paprika.

Chop the bacon. When the potatoes are done, fold in the bacon and spinach. Continue cooking just until the spinach wilts.

Remove from heat. Salt and pepper to taste.

Serve immediately.

30 minutes

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