Please note, this post is from March of 2013 and the magazine is no longer available on newsstands, but can be purchased in the Hoffman media store by clicking here. The recipe for Oven-Baked Bacon and Potatoes is right here in this post, though!
Oh my goodness, I have waited SO LONG For the Breakfast Issue of Taste of the South Magazine to come out and IT’S FINALLY HERE!!!! I really enjoy getting to share my heart and recipes with you in my Southern Plate Suppers column in each issue of this wonderful magazine, but sometimes waiting on the issue to hit newsstands or arrive in your mailbox is pretty difficult because the excitement gets the best of me!
Today I’m sharing a recipe from my column that makes my mornings ten times easier. I love to do this for my son from time to time. It’s a handy dandy, fuss free way to cook bacon and fry potatoes at the same time – and I don’t know about you but I need more handy dandy and fuss free things in my life! I love that I don’t have to stand over a skillet to cook this dish, and both the potatoes and bacon are done at the same time. The potatoes cook up wonderfully flavorful because as the bacon cooks, it provides the oil for the potatoes to fry in.
While I’m thrilled to share the recipe for Oven-Baked Bacon and Potatoes with you today, I REALLY want you to go get a copy of the magazine (if you don’t subscribe already) so you can make my Whole Grain Pancake Mix. This stuff is so good, I practially hear angelic choirs when I serve it – or maybe that’s my kids singing my praises ~winks~. They will ask for these pancakes at any possible hope of having them. On this past New Year’s Eve, we were discussing possibly going for doughnuts as a treat when my son said “Do you think you could just make those pancakes? That would be so good right now!” My daughter and husband instantly jumped on it, adding about how we’d be sure to have a wonderful 2013 if they just got t0 eat those pancakes one more time in 2012…
So you just HAVE to get this issue. You really do, because as good as that bacon looks up there, those whole grain pancakes are it’s best friend
You may also want my recipes for quick and easy homemade syrups, including: Blueberry, Apple Spice, and Maple Chocolate, which are also in the Breakfast issue.
But for now, let me show you an easy peasy way to make some bacon and potatoes!
You’ll need: Bacon, Kosher Salt, Pepper, and 2 large baking potatoes, or 4 small-medium ones.
Chop your potatoes into large chunks.
Arrange your bacon slices on the outside of the pan and potatoes on the inside.
Sprinkle a little kosher salt and pepper on potatoes and give them a stir.
Place this in a 400 degree oven for about 30 minutes, stirring the potatoes every ten minutes or so and flipping the bacon.
Once done, remove to paper towel lined plate to absorb any grease, and serve!
That’s it! Have you got your copy of the Breakfast Issue Yet? If so, what’s your favorite recipe in it so far?
- 2 large baking potatoes, chopped
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 strips thick-cut bacon
- Preheat oven to 400°. On a large, rimmed baking sheet coated with nonstick cooking spray, toss potatoes with salt and pepper. Arrange bacon around edges of baking sheet.
- Bake until potatoes are tender and bacon is thoroughly cooked, about 30 minutes. After the first 15 minutes of cooking time, flip bacon using tongs and stir potatoes.
“To be able to find joy in another’s joy: that is the secret of happiness.”
Submitted by Jenny. Add your quotes to our collection by clicking here.