Potatoes with Bacon and Onion |
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| Similar dishes are credited to the French
(Pommes de terre au Lard with salt pork in place of bacon), Scots (Clapshot
with kale or spinach) and Irish (Colcannon
with cabbage). In the 19th Century the
Shakers served a similar dish (Alabaster with potatoes,
turnips and heavy cream). Some recipes add butter or serve melted
butter as a "garnish". Others add chopped chives or green onions. So, take your pick. This is another of those "Mother-used-to make it" recipes. I have modified her cooking method by parboiling the bacon to reduce some of the fat content but retain the flavor.
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| Start this a few hours early
or the night before to allow time for the fat to solidify. Parboil the bacon in water
for 10 minutes. Set a large bowl in the sink and drain the bacon
through a colander or large sieve. Reserve the bacon. Put the bowl of water in the
refrigerator or freezer to allow the fat to harden on
top. Skim
off the fat with a large spoon and discard. Reserve the remaining water. Put parboiled bacon, onion and potatoes in a large sauce pan. Add enough of the reserved water above to cover all ingredients generously. Bring to a boil and reduce heat; cook uncovered, stirring occasionally. Add more water if necessary to prevent burning. Continue cooking until potatoes are soft with a few lumps remaining. Add pepper and stir. Serve hot. Variations: Instead of bacon, try salt pork or browned sausage (drain excess fat) or cooked ham. When using browned sausage or cooked ham, eliminate the parboiling step.
Turnips or rutabaga take longer to cook than potatoes.
Either cook separately from the potatoes or start cooking them about 10
minutes and add the potatoes. |
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