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Tuesday, February 14, 2012

Butter Fried Potatoes With Bacon Bits, Sour Cream, and Spring Onion

There used to be a dish at the Pancake Parlour that I took a particular liking to. Over time, I realised that there were 'economic' issues pertaining to this dish and I also thought that there were some modifications (basically changing the balance by using more of certain ingredients) that could be made to make for a better tasting recipe. Below are the results of my experimentation.

- butter
- olive oil
- bacon
- onion (optional)
- potatoes
- salt
- sour cream
- grated cheese
- spring onion

1) Brown/fry bacon bits or diced pieces of bacon in pan/skillet.
2) Remove from pan/skillet and place on plate (drain oil if desired using paper towel).
2) Chop potatoes/onions into cubes.
3) Use a combination of butter/oil (you can use butter only but I find that adding a little oil helps to change the burning point of the fat mixture which means that you can quick more quickly without having to worry as much about burning) to brown/fry the potatoes (if you prefer bigger potato chunks than you may want to boil them first to aide the cooking process). Note that even if you slightly burn the potatoes you can often just add another knob of butter and use slow, lower temperatures to 'fix the error'. Obviously, cooking it slowly at a lower temperature will soften the potatoes while cooking quickly at a higher temperature will make the potatoes crispier. Place onions in later because they cook more quickly.
4) Remove potatoes/onions from pan/skillet and place on plate (drain oil if desired using paper towel).
5) Drop grated cheese on top of potatoes/onions/bacon and put into microwave for 30 seconds to melt it or else use grill.
6) Salt to taste and use sour cream and chopped pieces of spring onion to garnish.
7) Goes very well with lemonade. Enjoy.

- as usual thanks to all of the individuals and groups who purchase and use my goods and services

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