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Breakfast Potatoes

2 lb Harvest Haven Linzer potatoes diced into small bite sized chunks
4 cups Harvest Haven chicken bone broth
1/2 cup sunflower oil
4-5 strips of Harvest Haven beef bacon, finely diced
1 small Harvest Haven onion, finely diced
1 clove of Harvest Haven garlic, finely diced
1 tsp salt, plus more to taste
Black pepper, to taste

Place potatoes in a large pot and pour in chicken bone broth (enough to comfortably cover them). Add 1 tsp salt then bring to a boil until just about fork tender. Drain (save the broth for making soup or rice) then leave in the colander to steam dry. Preferably until they completely stop steaming, but a minimum of 5 mins. Shake the colander to rough the edges on the potatoes.

In a large pan over medium heat add diced bacon and fry until it begins to crisp. Add in onion, fry until it starts to soften/lightly brown then add in garlic and fry for 1-2 mins longer. Remove from pan.

Pour 1/2 cup oil into the pan. Turn onto a high heat, and when the oil is nice and hot carefully add the potatoes. Fry the potatoes, tossing somewhat frequently until deep golden and crispy (this can take 15 mins+, depending on the size of your spuds).

Discard excess oil, then incorporate the bacon/onion/garlic mix. Season to taste with salt and black pepper then serve up and enjoy!

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