Irish Bacon with Roasted Potatoes, Shallots, and Thyme
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Martha Stewart Living, March 2007
- Yield Serves 4 to 6
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Ingredients
- 2 pounds Yukon gold potatoes, cut into 1/4-inch-thick rounds
- 10 shallots, quartered
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon plus 1 1/2 teaspoons fresh thyme leaves
- Coarse salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 1 pound sliced Irish bacon
- Eggs, cooked any way
Directions
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Preheat oven to 375 degrees. Toss potatoes with shallots, 1/4 cup oil, the thyme, and 1/2 teaspoon salt in a large bowl; season with pepper. Arrange in a single layer on a rimmed baking sheet. Roast, flipping once, until edges are golden brown, about 20 minutes per side.
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Melt butter with remaining 2 tablespoons oil in a large skillet over medium heat. Add bacon slices in a single layer, and cook, flipping once, until just browned, about 3 minutes per side.
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Divide potato mixture among plates, and season with salt. Arrange bacon on plates with the potatoes, dividing evenly. Serve with eggs. Season with pepper.
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