Harvest: Potatoes and Bacon

In all honesty, I don’t like comfort food. I like cooking comfort food. I like the way that cooking it makes me feel; it’s why I sometimes have people over just for an excuse to cook the way that other people seem to enjoy.

But I’m not big on meals stuffed with meats and starchy things.

But there are times. I’m not a huge bacon fan either but when I walk outside to the first legitimately cool day that we’ve had since the beginning of May…I want heavy comforting food.

I have no good name for this dish. The way that it was described when I got this from a Raveler years ago (whose name I should still remember and don’t, so if you’re reading this, thanks and it’s Mid’s favorite meal) was that it was a variation off of a French dish.

So let’s call it a skillet.

The upside is that this is a dish that is adjustable in its dangerousness. If you don’t want so much cheese, don’t use it. Use a turkey bacon and cram it full of vegetables. Wipe out the pan when you’re done with the bacon or use a clean dish entirely. It’s up to you.

Potatoes and Bacon Skillet

Serves 4-6 comfortably as a main dish; more than that as a side

8-10 small potatoes, peeled, finely chopped and boiled to fork tender

1 lb bacon

2 cups cheese- assorted, use something that will melt fairly well. Shredded works best but cubed will work too.

1/4 teaspoon all purpose seasoning mix (salt free)

Preheat oven to 350.

Cook bacon till crisp in a cast iron pan. When bacon is done, drain on paper toweling and set aside. Drain the bacon drippings out of the pan but don’t wipe pan out.

When bacon is cool enough to handle crumble and set aside. Measure out cheese and mix gently with all purpose seasoning so that it’s well combined.

Add potatoes to the bacon pan. Mix bacon into the potatoes until well combined. Sprinkle cheese over the top of the potatoes and bacon, making sure that the majority of the pan is covered. Use more cheese if necessary or desired.

Bake at 350 for half an hour. Serve immediately.

*If  you don’t have cast iron, use a regular frying pan and a cake pan. I prefer the cast iron because it cuts down on the number of dirty pans I have to wash.

6 months ago- Poor Salad

Bloggers-I have started a new group board on Pinterest. Open to all DIY, craft, food, or other creative blogs, I would love to have you join. Joining instructions are posted on the board-join here.

Please, stop by this week’s Inspired Weekends!

 

Linked to-

mom’s small victories     finding silver pennies     twigg studio

view from the fridge     soho sonnet     faulk farmstead

simply living simply     flamingo toes     it’s so very cheri

navy wifey peters     titi craft     nifty thrifty things

backyard farming connection

mamaldiane

memories by the mile

carolyn’s homework

vmg206

frugal by choice

the prairie homestead

p and p kitchen

a pinch of joy

the chicken chick

create with joy

flour me with love

clairejustine

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