We wash the potato skins well under a stream of cold water to remove any impurities. Then, we place them in a pot with cold water and a teaspoon of salt, letting them boil over medium heat until a fork easily pierces them. It is important to be careful not to overcook them, so they don't fall apart. Alternatively, we can boil the already peeled potatoes, either in water or steamed, to better preserve their flavor and nutrients.
While the potatoes are boiling, we take care of the onion. We peel it and chop it finely, preparing it to give our dish a delicious taste. In a heated pan, we add the chopped bacon, whether it is kaizer, smoked breast, or pancetta, and let it fry until it becomes crispy. If necessary, we can add a little oil to prevent sticking.
When the bacon is fried, we remove it from the pan and leave the fat in the pan. In this fat, we add the chopped onion, sprinkle a little salt, and let it cook on low heat, stirring occasionally, until it becomes transparent and soft. If we see that it is drying out too quickly, we can add 1-2 tablespoons of water to keep it moist. It is essential that the onion does not burn, as it could alter the taste of the dish.
Once the onion is ready, we add the fried bacon back to the pan along with the boiled and peeled potatoes, which we cut into large pieces. We mix everything carefully, so as not to crush the potatoes, allowing us to enjoy their texture. After mixing the ingredients, we pour the mixture into a baking dish.
To achieve a delicious crust, we can place the dish under the oven grill, setting the temperature to maximum. If we do not have a grill, we can place the dish in the preheated oven until the potatoes develop a golden and appetizing crust. Alternatively, we can leave everything in the pan and place it over high heat on the stove, without stirring, until the potatoes brown and become crispy on the outside. The final result will be a dish rich in flavors, perfect to be served as a main course or as a side dish.
While the potatoes are boiling, we take care of the onion. We peel it and chop it finely, preparing it to give our dish a delicious taste. In a heated pan, we add the chopped bacon, whether it is kaizer, smoked breast, or pancetta, and let it fry until it becomes crispy. If necessary, we can add a little oil to prevent sticking.
When the bacon is fried, we remove it from the pan and leave the fat in the pan. In this fat, we add the chopped onion, sprinkle a little salt, and let it cook on low heat, stirring occasionally, until it becomes transparent and soft. If we see that it is drying out too quickly, we can add 1-2 tablespoons of water to keep it moist. It is essential that the onion does not burn, as it could alter the taste of the dish.
Once the onion is ready, we add the fried bacon back to the pan along with the boiled and peeled potatoes, which we cut into large pieces. We mix everything carefully, so as not to crush the potatoes, allowing us to enjoy their texture. After mixing the ingredients, we pour the mixture into a baking dish.
To achieve a delicious crust, we can place the dish under the oven grill, setting the temperature to maximum. If we do not have a grill, we can place the dish in the preheated oven until the potatoes develop a golden and appetizing crust. Alternatively, we can leave everything in the pan and place it over high heat on the stove, without stirring, until the potatoes brown and become crispy on the outside. The final result will be a dish rich in flavors, perfect to be served as a main course or as a side dish.
Ingredients
3 large potatoes 1 onion (red) 100 g bacon Oil, salt, pepper and thyme