Bacon Potato Cakes: In large bowl, combine potatoes, bacon, Parmesan cheese, flour, garlic, eggs, green onions, and cayenne pepper; season with salt and pepper.
Heat olive oil in large skillet over medium-high heat. Scoop tablespoons of batter for each pancake, flattening with spatula, and cook until underside is nicely golden brown, about 2 to 3 minutes. Flip and cook on other side, about 2 minutes longer.
To Serve: Place bacon potato cakes on plate and top with ham steak. Top with fried eggs, followed by sliced avocado fanned on top.
Place the potato cubes into a medium bowl
For the potato salad, cook potatoes in boiling,
killet with a layer of bacon in a fan pattern, with
he cooked broccoli florets, crispy bacon bits, chopped chives and season
frying pan, add the bacon and fry for 5-6
nd set aside.
Cook bacon according to package directions and
Mix potatoes, mayonnaise, sour cream, bacon, green onions, eggs, celery, and dressing mix. Add equal parts of more mayo and sour cream if not moist enough. Put in bowl, chill. Top with bleu cheese and black olives. (They can be optional).
This recipe also makes a great chicken or turkey salad, substitute the potatoes with the meat, and add some chopped pecans or almonds.
Cook bacon, until crisp & drain on paper towels and crumble. Reserve 2 Tbsp. of crumbled bacon.
In mixing bowl beat egg yolks until light about 2 minutes.
Beat in onion, mustard, and pepper. Set aside.
Place potatoes in bowl and fold in egg yolk mixture. Fold cheese, parsley and bacon into potato mix.
Beat egg whites until stiff, fold into potato mix.
Pour into a greased 1 qt. baking dish.
Sprinkle with reserved bacon.
Bake uncovered, at 325 degrees 45-50 minutes.
Until set and edges are golden brown. Serve warm.
nd cube.
Cook the bacon in a large skillet until
In large pot, put potato chunks in 2 qts of
Cook bacon in a skillet over medium
large, nonstick skillet, cook bacon pieces until crisp.
Reserve
he skins.
Cook the bacon in a large saucepan over
Dice chicken potatoes and habanero pepper. Combine with cooking wine lemon juice two cloves of garlic, i sliced habanero,olive oil and cilantro. Marinade the chicken for a few hours.
Once the chicken has marinated, place marinade and chicken/potatoes in slow cooker for four hours.
Add crumbled bacon pieces (cooked), beans, tomatoes, garlic, diced Habanero, and seasonings to taste. Slow cook for four hours.
Saute bacon until crisp.
remove bacon to drain, reserving fat in pan.
saute onion in bacon fat until browned.
add sauerkraut and saute for 5 minutes; add potato, chicken stock, reserved bacon, black pepper and caraway.
Bring to a boil and simmer on lowest heat for 20 minutes- stirring frequently, then cover and simmer for an additional 30 minutes- stirring every 10 minutes.
Heat oven to 350. Spray a 13x9-inch baking pan with no stick cooking spray.
Combine evaporated milk, water, butter, potato slices and sauce mix, in a 5-quart pot, over medium heat, just until it comes to a boil. Remove from heat. Stir in sour cream and chives or green onions. Pour into prepared pan. Sprinkle with cheese.
Bake 40 minutes or until bubbly and golden brown.
ver medium-high heat, cook bacon until crisp.
Remove and
Cut bacon in half; wrap around 1 potato puff. Place on paper plate with plenty of paper towels (to soak up grease). You can put 6 or 7 on one plate. Cover with paper towel. Cook in microwave 4 to 5 minutes. Serve right away or reheat in oven.
Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.
Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.