Friedpotatoesandbacon Recipes

Steps:

• Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.

Steps:

• Peel all potatoes and cut up in to 4ths.Put potatoes in a pot with water and salt.Cover. Put on high until it boils then lower a little. Total boiling time should be 30 minutes.
• Cut up bacon and onion into smaller pieces.Add to a 10-12" pan 1 tablespoon butter.Let fry for 5-7mins so bacon grease can accumulate.
• Drain potatoes when they are done and add to frying pan.With a spoon make potatoes pieces even smaller and stir mixture together. Add another tablespoon butter and stir.
• Turn flame up med-high and cover so potatoes can brown. Every 5 minutes or so stir potatoes and add salt and pepper to taste. Also add more butter if necessary.
• Continue to fry for about 15 minutes or until most potatoes have one side browned.

Steps:

• Boil potatoes for 5 minutes; drain.
• In a frying pan, cook bacon until crisp.
• Remove bacon and place on paper towels to drain; crumble bacon.
• Add potatoes to bacon fat and cook until lightly browned.
• Drain potatoes on paper towels.
• Put pototoes on serving plate; sprinkle with bacon, salt and pepper.

Steps:

• Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
• Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
• Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.

Steps:

• Put the potatoes in a medium saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil, simmer for 1 minute and then drain well and set aside. The potatoes will be cooked about halfway through.
• Cook the bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the olive oil to the skillet with the bacon drippings and increase the heat to medium. Add the potatoes cut-side down. Cook, turning occasionally until the potatoes are golden brown and cooked through, about 15 minutes. Remove from the heat and stir in the crispy bacon. Season generously with salt and pepper and sprinkle with the chives.

Steps:

• Preheat oil in large skillet.
• Add potatoes, cook for 15 minutes.
• Then add cabbage, ham, and onion. Cook till cabbage is tender. Enjoy!

Steps:

• Cook and stir bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 3 Tbsp. drippings from skillet.
• Add onions to drippings in skillet; cook and stir 5 min. Stir in potatoes; cover. Cook on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally.
• Top with cheese and bacon; cook, covered, 1 to 2 min. or until cheese is melted. Serve topped with sour cream.

Steps:

• In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.