Ingredients
4
4 servings
- •1 cup bacon, diced
- •½ cup yellow onion, diced
- •½ cup vegetable oil
- •3 yukon gold potatoes, boiled whole until just tender and cut into quaters
- •1 teaspoon salt
- •½ teaspoon pepper
- •2 tablespoons fresh parsley, chopped
Instructions
- 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!
Nutritional Facts
Per 4 servings
- Calories: 556
- Carbohydrate: 23g
- Fat: 43g
- Fiber: 2g
- Protein: 18g
- Sugar: 2g
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