We love potatoes, and this dish combines them with bacon, so how could we go wrong? A few weeks ago, my friend Jamie sent us some bacon from Benton's Smoky Mountain Country Hams in Madisonville, Tennessee. This isn’t just any bacon—it’s spicy-sweet and much smokier than what you buy at the grocery store. I have been rationing it by only using it in dishes where the flavor will shine—it was a must for this recipe! I used a combination of russet and sweet potatoes, which paired beautifully with the bacon. Be warned: The potatoes are cooked in the bacon drippings, so this isn’t a health-conscious dish. I served it with Tarragon Chicken, but it would be equally good for breakfast. Enjoy!
Potatoes With Bacon
Instead of using a knife to chop the bacon, I use kitchen scissors. This is much quicker!
3 slices thick-cut bacon, chopped
1 Russet potato, peeled and cut into cubes
1 sweet potato, peeled and cut into cubes
1 garlic clove, minced
Salt and pepper
3 fresh thyme sprigs
1. Cook bacon in a large skillet until crispy; remove from skillet to drain. Add potatoes and garlic to hot drippings in skillet. Cook, stirring often, over medium heat for 25 minutes or until potatoes are tender. Season with salt and pepper to taste. Remove thyme leaves from stems, and add to potato mixture. Stir in cooked bacon, and serve immediately.