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Irish Bacon with Roasted Potatoes, Shallots, and Thyme

5

Thin slices of Irish bacon require no added flavor or fat during cooking. They do, however, become even more enticing when sauteed in butter and oil. Serve bacon and oven-roasted potatoes alongside eggs fried in the pan drippings.

  • Servings: 6

Source: Martha Stewart Living, March 2007

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

  1. 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.

  2. 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.

  3. 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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