This is a little time-intensive, but worth it for lazy breakfast days if you’re so lucky to have them. Man-friend and I were so fortunate on this Washington’s birthday, and we made some awesome breakfast potatoes, sauteed in bacon fat, then dusted with some salt and finely chopped rosemary.
I cut up 2lbs of russet potatoes into 1-inch chunks and sauteed 5 strips o bacon without any extra oil.
Next step is to take out the bacon and fry the potatoes in the bacon fat for about 25 minutes.
Man-friend made these in two batches. There was plenty of bacon fat to go around.
When they were done frying (about 25 minutes per batch), we tossed them with a few pinches of salt and about a teaspoon of finely chopped fresh rosemary. Yes, I know you’re smelling that now.
So guess what’s awesome on breakfast potatoes? Harissa!