Pan Fried Bacon and Potato

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This is our weekend go-to brunch dish.  It is super easy and simple to make, but loaded with tons of flavor.  My husband and I love it so much that we had it as breakfast four days straight during Christmas holiday week.  And we still love it.

There is a local farm near us that produces awesome yellow potatoes.  They come to sell potatoes at local farmer’s market every Wednesday and Saturday. I always buy potatoes from them. When the farmer’s market closed up at the end of October, I bought two buckets of potatoes and stored them in the fridge.  I thought they should last the whole winter.  Well, I was wrong.  They are almost gone in less than 2 months. 

Maybe we eat too much potato, or maybe I am a really good cook...  Hahaha…O(_)O~


3 slices of thick cut apple wood smoked bacon
6 to 8 small yellow potatoes
2 cloves of garlic, peeled and minced
2 to 3 sprigs of thyme (optional)
freshly ground black pepper
salt to taste


Cut the bacon into bite size.  Clean and rinse the potatoes.  No need to peel them.  Crispy potato skin is a big plus in flavor town.

Heat a cast iron skillet (from amazon)over medium heat.  Add bacon.  Cook until it becomes golden and crispy.  Get them out with a thong.

Add potatoes to the skillet with bacon fat. Cook over medium heat.  Add salt, black pepper, minced garlic and thyme.  Cover; cook until potatoes are cooked through and the outsides become gold and crispy too. Discard the thyme.  

It is indeed a simple and tasty dish.  Remember to flip potatoes from time to time.  It will help prevent them sticking to the bottom because potatoes contain high amount of starch.

If you like potatoes as much as I do, I would strongly recommend this dish. O(_)O~

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