New Potatoes with Bacon and Onion
Serve this with fresh fried eggs and you have a very quick and simple supper dish.
|11/2 lb (700 g) new potatoes, scrubbed but not peeled|
|1 oz (25 g) butter|
|1 tablespoon oil|
|6 slices bacon, rinded and cut into strips|
|1 large onion, peeled and chopped small|
|1 clove garlic, crushed|
|Salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Frugal Food
First of all slice the potatoes into rounds no more than about ¼ inch (5 mm) thick.
Then melt the butter and oil in a large heavy frying pan, and fry the bacon strips, chopped onion and crushed garlic over a gentle heat until just softened.
Now add the sliced potatoes to the pan, season with salt and freshly milled black pepper, give it all a really good stir round, then cover with a well-fitting lid (a heatproof plate will do if you’ve no lid) and leave to cook very gently for about 20-25 minutes, or until the potato slices are tender.
Stir once or twice during the cooking to make sure that the heat is not too high and that the potatoes are not sticking to the base of the pan.
When they’re ready, spoon them into a heatproof serving dish and serve with fried eggs on top.
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This is an ideal recipe for making use of new potatoes that are getting a bit on the big side.
New potatoes are something it is hard to get enough of so, when you've enjoyed them hot with mint and butter and cold with mayonnaise, here is something a little different: take parsley, lemon and lots of freshly ground pepper and make a dressing.
This has a very Spanish edge to it and if you want more heat add a chopped chilli or two.
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