New potatoes with bacon

Name: New potatoes with bacon
Ingredients: 500-600g new potatoes 100g bacon 100g smoked ham hock 50g Delaco cheese 1 tablespoon oil salt pepper

Meat - New potatoes with bacon by Beatrice F. - Recipia

New potatoes with bacon are made when you want something hearty without a long list of ingredients. The potatoes are fried separately to get crispy, while the bacon and smoked ham are browned in a wok. In the end, everything is combined, seasoned, and topped with grated cheese. It’s a simple recipe with an intense smoky flavor and a crunchier texture if you choose to fry the potatoes in oil. Quick Info Total Time: not specified in the original recipe Preparation Time: not specified Cooking Time: not specified; the potatoes are fried until almost done, then cooked a bit more with the smoked meats Servings: the amount is suitable for about 2 servings, depending on portion sizes Difficulty: easy Recipe Type: hearty main dish with fried potatoes, bacon, and smoked ham Ingredients 500-600 g new potatoes 100 g bacon 100 g smoked ham 50 g Delaco cheese 1 tablespoon oil Salt, to taste Pepper, to taste For serving, the recipe recommends fresh garlic. Preparation Method 1. Peel the new potatoes, wash them well, and cut them into suitable pieces. The pieces don’t need to be perfectly equal but should be similar in size so they cook approximately at the same time. 2. Fry the potatoes in oil until they are nearly done. There’s no need to brown them completely at this stage, as they will cook a bit more with the bacon and smoked ham. 3. Meanwhile, cut the bacon and smoked ham into strips. Place them in a wok with a tablespoon of oil. 4. Fry the bacon and ham, turning the strips on all sides. Once browned, they can be combined with the potatoes. Be careful that the heat isn’t too high, or they may burn before the potatoes are ready. 5. Remove the potatoes from the oil when they are almost done and let them drain. Then transfer them to the wok over the bacon and ham. 6. Fry everything a little more, tossing it in the wok. If you prefer, you can also stir with a spatula, but be careful not to break the potato pieces. 7. Adjust the taste with salt and pepper. Add salt carefully, as the bacon and smoked ham may already be salty. 8. Finally, grate the cheese on top. Serve the potatoes while they are warm, with fresh garlic as recommended in the original recipe. The potatoes can also be cooked directly in the wok with the oil. In this case, the dish will be less crispy, and the potatoes will turn out softer than those fried separately in oil. This is a useful option if you want to reduce the number of dishes used or avoid deep frying, but the texture will be different. Why I Make This Recipe Often The recipe is easy to prepare and uses few ingredients. The potatoes, bacon, and smoked ham go well together in one dish, while the cheese added at the end ties the flavors together and melts over the warm food. The option of frying the potatoes separately is suitable when you want crispier potatoes, while cooking directly in the wok offers a simpler version with a softer texture. Tips Remove the potatoes from the oil when they are nearly done, not completely soft. This way, they won’t overcook when added to the wok. Drain the potatoes before adding them to the bacon and ham. Excess oil can make the dish too heavy and hinder the final browning. Add salt only after combining all the ingredients. The smoked meats and cheese may already contribute to the salty flavor, making it easier to adjust at the end. Don’t leave the potatoes in the wok too long after adding them. A few moments are enough to combine with the bacon and ham without breaking apart. Substitutions Bacon and smoked ham are integral to the recipe, and substituting them will change the dish's flavor. If you don’t have smoked ham, you can use only bacon, but the dish will lack the same combination of smokiness and heartiness. The Delaco cheese in the recipe can be replaced with another type of cheese if that’s what you have available. It’s important to grate it over the hot potatoes so it softens and melts. Fresh garlic is recommended for serving and is not included in the ingredient list for cooking the potatoes. If it’s not available, the dish can be served without it. Variations The most obvious variation is the method of cooking the potatoes. For a more pronounced crust, fry them separately in oil and combine them with the smoked meats only at the end. For softer potatoes, cook them directly in the wok with the oil, then add the bacon and ham. You can adjust the ratio of potatoes to smoked meats based on the quantity you are preparing, but the basic ingredients remain the same: new potatoes, bacon, smoked ham, cheese, oil, salt, and pepper. Serving Ideas Serve the potatoes immediately after grating the cheese on top. Fresh garlic can be served on the side, so everyone can add it to their taste. The dish can be served as a main course, as the combination of potatoes, bacon, smoked ham, and cheese is hearty. There’s no need for a separate sauce in the original recipe. Frequently Asked Questions Can I use regular potatoes instead of new potatoes? Yes, but the recipe is designed for new potatoes. If you use other potatoes, cut them into suitable pieces and monitor them during frying, as the cooking time may differ. The source does not specify a fixed cooking time, so check the texture of the potatoes. Can I cook the potatoes directly in the wok? Yes. The recipe mentions that you can fry them directly in the wok. They will be softer and less crispy than those fried in oil. In this version, the potatoes cook together with the oil, then combine with the bacon and ham. When do I add the salt? Salt and pepper are added after the potatoes have been combined with the bacon and ham in the wok. It’s easier to adjust the flavor at the end, especially since the smoked meats may already be salty. Can I skip the cheese? Yes, but the cheese is added at the end and enhances the dish with flavor and texture. If you omit it, the potatoes will still be good, but they won’t have the layer of grated cheese on top. What can I serve with it? The recipe recommends fresh garlic, which is served on the side after the potatoes are ready. Nutritional Values The values are estimated and depend on the type of bacon, how much oil the potatoes absorb, and the exact amount of potatoes used. For the entire quantity of the dish, the estimate is approximately 1,500-1,700 kcal, 75-85 g protein, 95-110 g carbohydrates, and 95-115 g fat. If the dish is divided into two servings, one serving may have approximately 750-850 kcal, 38-43 g protein, 48-55 g carbohydrates, and 48-58 g fat. The potatoes mainly contribute carbohydrates, while the bacon, smoked ham, and cheese provide most of the protein and fat. The calculation cannot be exact, as it is not specified how much oil remains in the potatoes after frying in oil, and the bacon and ham can have different amounts of fat. Storage and Reheating Bacon potatoes are best served immediately after preparation while they are warm and the cheese is soft. If there are leftovers, store them in the refrigerator in a sealed container and consume them as soon as possible. When reheating, the texture of the potatoes will not be as crispy as on the first day. Heat them until they are well heated through and warm, but do not leave them too long, as they may dry out. Fresh garlic is better added at serving, not before storage.

New potatoes with bacon

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