Ingredients
for 4 servings
- 1 cup bacon (225 g), diced
- ½ cup yellow onion (75 g), diced
- ½ cup vegetable oil (120 mL)
- 3 yukon gold potatoes, boiled whole until just tender and cut into quaters
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons fresh parsley, chopped
Nutrition Info
Shop ingredients with
- Calories 523
- Fat 43g
- Carbs 16g
- Fiber 1g
- Sugar 1g
- Protein 17g
Estimated values based on one serving size.
Preparation
- Sauté the bacon in a large pan over medium heat until golden brown, about 10 minutes. Remove the bacon from the pan with a slotted spoon, leaving as much grease as possible in the pan, and set aside to drain on paper towels.
- In the pan with the bacon fat, sauté the onions until translucent, for about 5 minutes.
- Remove the onions from the pan, leaving behind any remaining bacon fat.
- Add the vegetable oil to the bacon fat and heat over medium-high heat.
- Add the potatoes to the pan. Season with salt and pepper and sauté the potatoes until they begin to get a golden crust, 15-20 minutes.
- Return the bacon and cooked onions to the pan and toss gently with the potatoes. Sauté for another 5 minutes, until everything is heated through and golden brown.
- Transfer to a serving bowl and garnish with parsley.
- Enjoy!