Posted in Home Cooking

In Which We Have Something Carb-Heavy with LOTS of Bacon…

Home-fried potatoes with onion and bacon

Much as I extol the deliciously healthy options at our friendly neighborhood cafeteria, it has also been the source of many a well-earned plate of indulgent delights on days when the world is too much with me and too soon.  Case in point, this tempting little plate of home-fried potatoes shown above.

It looks deceptively simple: just a plate of potatoes, sliced and fried till the edges are crunchy.  Appearances, of course, are quite deceiving: if you look closer, there seem to be a few bits of bacon in there.  Dig deeper into the dish and you’ll find even more bacon, plus some minced sweet white onion for extra flavor.

These are quite easy to make at home, and you can actually prep the potatoes ahead of time.

Home-fried Potatoes

  • 1/4 kilo potatoes, washed and cut in thickish slices (about 1/2 inch each – and don’t peel them!)
  • 1 regular pack of bacon (6 – 10 rashers/slices), finely chopped
  • 1 medium onion, peeled and finely chopped
  • salt and pepper to taste
  • enough salted water to cover the potatoes
Boil the sliced potatoes in salted water till tender, about 10 – 12 minutes.  Drain and toss a bit to fluff up the edges.
Fry up the bacon in a large saucepan over medium heat without adding extra oil till the fat is rendered out and the bits are crisp.  Keep the bacon fat in the pan, but remove the crunchy bacon bits; set these aside.
Cook the chopped onion in the bacon fat till translucent.  Add the boiled potato slices and cook till the edges are browned and crisp.  Add the reserved bacon and season to taste.  Transfer to a serving dish.
If desired, you can choose to top this with grated cheese while still hot so it melts into a sauce or sprinkle finely chopped parsley over it.
Serves 4 as a side; 2 as a heavy snack.  ;D


Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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