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This is best if you have a physically demanding day ahead of you.

Dice up a pound of thick bacon, cook in cast iron skillet on medium.
In the mean time dice up a medium sized onion, 3 large cloves of garlic and 7 large potatoes.

When bacon bits are crispy remove the bacon leaving the bacon grease.
Toss in onions and garlic, saute until onions become translucent, turn heat down to medium low.
Add diced potatoes, salt and pepper to taste, continue to turn potatoes often till almost done then mix in the bacon and cook another 10 minutes.
 
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Did you mean "a demanding day for you and several of your close friends?" That is a ton of food. Used to so something similar, on a smaller scale, and scrambled in 2 eggs.
That's multiple meals, when I was in my 20s I could have possibly eaten all of that in one sitting but now I can eat about an eighth.
 

Loyalist Dave

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I need to avoid such threads as these when I'm late getting a meal...,

I can't seem to find the "drooling face" emoji.......wait..............here it is...........🤤

This emoji works better...,

DROOLING EMOJI.JPG


LD
 
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Since I'm doing cardio rehab after having a stent put in about a month ago kje54, what you posted is almost like food porn. I don't think my cardiologist would approve. I year ago I would have had at it though.
I break it down into portions which roughly equate to the size of one's closed fist and spread it's comsumption out over a week. I shave about a quarter of that off because my hands are huge.
I also don't cook like that too often any more, I eat a lot of soups, veggies and salads these days. For deserts I'll have fruit or fruit smoothies.
 
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Pretty close to my morning b'fast. 1/2 pound jowl, small spud, 1 onion, 2 eggs warm from the chicken house, 2 biscuits, white gravy, black coffee. Every day. Jowl grease fries everything, goes over bassett hound;'s dry food. (He's on meds, too.)
 
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The hardest part of that recipe is getting the potatoes to cook so they are no longer hard without burning the onions. The shortcut is to boil the potatoes the night before. Slice the cold potatoes the next morning 3/8 thick, then dice. Now, when you add the potatoes, they only have to brown. ;)
You'll get to the table in half the time.
 
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The hardest part of that recipe is getting the potatoes to cook so they are no longer hard without burning the onions. The shortcut is to boil the potatoes the night before. Slice the cold potatoes the next morning 3/8 thick, then dice. Now, when you add the potatoes, they only have to brown. ;)
You'll get to the table in half the time.
As long as I cook it on medium low after I add the potatoes the onions don't burn. However I like my taters almost burnt, a mix of nice and crispy with soft, melt in your mouth pieces.
 
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Oh yeah, 50 years ago that was one breakfast, now it would be about five or six, maybe more. I would like to try it using new, potatoes, more onions and a couple of poached eggs on top.

Forget waiting for breakfast. This would be great along side a good, juicy hamburger for lunch.

Thanks for the recipe.

Jeff
I make a pot of it similar, two slices of bacon, half a red onion, and one potato per person and it’s a complete meal on its own, less then five hundred calories.
Some times I use olive oil, sometimes clarified butter for a different flavor.
Use dill sometimes to
 

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Your recipe mimics what my cardiologist calls "Pete's Heart Attack Potatoes" After my surviving a Widow Maker eleven years ago, my cardiologist requested that I only make my signature breakfast twice a year, and only in hunting camp. The key to goodness is leaving all that good bacon grease in the cast iron pan. I start with thick cut apple wood smoked bacon, but the rest of the recipe is spot on. Great fuel for sitting on stand in the cold and dragging "old mossy horns" out of the swamp. On religious holidays (opening day, etc) we drop a couple of eggs in for the last two minutes.

ADK Bigfoot
 
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When making it at home, I dice the potatoes first, then rinse them until no starch is coming off in the rinse. If you can do it the day before and let them set over night, all the better. Washing off the starch removes calories, and the potatoes will brown well when making the breakfast.
 
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Your recipe mimics what my cardiologist calls "Pete's Heart Attack Potatoes" After my surviving a Widow Maker eleven years ago, my cardiologist requested that I only make my signature breakfast twice a year, and only in hunting camp. they key to goodness is leaving all that good bacon grease in the cast iron pan. I start with thick cut apple wood smoked bacon, but the rest of the recipe is spot on. Great fuel for sitting on stand in the cold and dragging "old mossy horns" out of the swamp. On religious holidays (opening day, etc) we drop a couple of eggs in for the last two minutes.

ADK Bigfoot
I do this maybe once or twice a year, same with a couple of other recipes I have. My newest thing is home made soup, for the most part. I have a couple of recipes for soup that the base is canned tomato soup or some other canned soup.
I'm not a big tomato eater so I developed a tomato soup recipe that I love.

1 Lb breakfast sausage cooked and crumbled
1 med onion diced and sauteed in canola oil
1 can Progesso basil tomato soup
1 can condensed tomato soup
1 28 oz can reduced sodium diced tomatoes
Hot sauce to taste (I use habanero hot sauce)
1 tsp red pepper flakes
2 cups cooked rice

Of course you could always make your own tomato soup if you wish.
 
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