Fried Potatoes & Carrots

Carrots, Potatoes & Onions
Serves 4

4 medium baking potatoes (5-6 ounce), or 6 large red potatoes, sliced thin
6 strips bacon, baked crispy and crumbled, fat reserved
2 carrots, thinly chopped
1 rib celery, thinly chopped
2 medium yellow onions, finely diced (or, thin rings)
3/4 tsp Italian Seasoning
salt and pepper, to taste
optional cooking fat as needed

1. Cook bacon in a large skillet until crispy. Set aside to cool.
2. Add potatoes, carrots, onions and celery to skillet over med high heat. Cover with lid.
3. After cooking for 30 minutes, lift lid to check for adequate steam. Add cooking fat or water as needed. Test doneness with a fork. The carrots should be about half cooked, onions translucent. (You may wish to adjust seasoning and turn the food over before continuing to cook.)
4. Cover and continue to cook another 30-45 minutes, until fork tender.
5. Crumble bacon and add to potatoes just before serving.

Larry VaughnThis is a hearty side dish that can be adapted many ways. Fry an egg or two to put on top, perhaps even drizzle on some gravy, and now you have an entree. It uses the classic mirepoix base of onions + carrots + celery, so it has all the flavors that bacon so well elevates into yummy goodness. This is a great dish for any meal, but is particularly effective at getting a campsite full of youngsters up and out of their tents in the morning.

We have a version for large groups, too. Click here.

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