Foodie Freebie Freeeeakout! Bacon, Part One

Omg, you guys! I just got my first foodie freebie today, and it is perfect in every way. A package with thick slabs of slow hickory-smoked, peppery bacon. To be honest, I’m not sure the food vendor wanted to give me anything. He started looking desperate when I wouldn’t let him leave, tossed the meat in the opposite direction of his exit route and took off once I was distracted. I think that’s the same tactic campers use to escape bear attacks.

Whatever the reason, I was united with my lovely bacon (I literally got to bring home the bacon!). I whispered sweet nothings into its ear all the way home, about all the dishes we were going to experience together. I had planned on being virtuously veggie this week, but forget that. This is now Bacon Week.

Tonight I went back to a classic: potato, onion and bacon frittata. I used:

1/2 Spanish onion
1 potato (Idaho) (no, YOU da ho!)
4 thick slabs of artisanal bacon that a kindly stranger hands to you (ask no questions)
6 eggs

Preheat the oven to 400 degrees. Save 1/2 onion (to be featured in future Bacon Week recipe). Dice 1/2 onion and caramelize over med-high heat (in an oven-safe pan) with a tiny bit of oil, salt & pepper.

Slice up the potato however you like (I did lil strips this time). Toss potato into a roasting pan, mix in the caramelized onions and put a couple small pats of butter on top. Cover with foil and bake for 20-25 mins.

While that’s baking, cut the beautiful, luscious bacon into small pieces. Crisp on med heat in the same pan that had been used for the onions. Set bacon aside, but leave a little bit of grease in the pan (wipe the outside if any dripped to prevent flames creeping up).

Mix eggs with milk (no need to measure, just whisk some in and see if it looks fluffy enough for you). Toss in a bit of salt and pepper.

Take potato/onion roasting pan out. Take foil off (save the foil) and let cool for 10 mins. Turn oven down to 350 degrees.

Once cooled enough, pour potato/onion yumminess back into the oven-safe pan that was used to cook the onion and bacon earlier (at this point, I could lick the pan and be happy, it has so much amazing flavor). Pour egg/milk mix on top. Sprinkle bacon everywhere (wow, I might just repeat that phrase everyday like a mantra). Cover with foil (aren’t you glad you saved that foil?) and bake for 30 mins.

Take out, remove foil and let it cool for 10-15 mins. Kill some time by taking pictures of everything and drafting a blog post. Oops, I mean. Kill some time by inviting me over for dinner!

Drool. Eat. Repeat.


One thought on “Foodie Freebie Freeeeakout! Bacon, Part One

  1. Pingback: Bacon Week, Part Two « Who is Shirley Chan?

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