Servings: 2-3 You’ll need: Leftover Frank’s Grilled Potatoes with Bacon, kept cold and covered in fridge overnight, potatoes diced and bacon cut into bits 1/4 red onion, chopped 2 Tbsp. canola oil 2 Tbsp. light butter Dice firm potatoes and cut bacon into little bits. In a large teflon coated frying pan pre-heat canola oil on med.-high heat. Melt light butter in oil. Add chopped red onion and saute for 2-3 minutes, while stirring. Add diced potatoes and turkey bacon bits and flip over intermediately with a heat resistant or silicon spatula, until bacon is crisp, onions are browned and the edges of the potatoes are browned too. Serve immediately with ketchup, tomato salsa or your favorite hot sauce on the side.
0 Comments
Servings: 4-6 You’ll need: 4-6 small to medium Russet potatoes 1 Tbsp. salt 4 strips of leftover turkey bacon cut into about 16 – 1” pieces ½ medium Vidalia onion, cut into 1” pieces Olive oil Your favorite rub, or see recipe below 4 Tbsp. of light butter Aluminum foil Salt and pepper to taste Ingredients for the rub: 1 Tbsp. coarse salt (kosher or sea) 1 Tbsp. fresh ground black pepper 1 Tbsp. onion powder 1 Tbsp. garlic powder 1/4 cup sweet Hungarian paprika 1 Tbsp. sweet chili ancho powder 1 tsp. cayenne powder 1/2 cup brown sugar Mix all of the ingredients for the rub in a container that you can seal. You can save the unused portion for use on chicken or steaks. Put a tablespoon of salt in a medium sized bowl of water that is large enough to hold the potatoes; mix until the salt is dissolved. Peel the potatoes and put them in the bowl of salted water to keep them from turning brown as you peel them. Prepare the aluminum foil. Make the sheet of aluminum foil large enough to fold in half and still be large enough to wrap up at least 2 of the small potatoes (you might even be able to put 3 in there). Take 2 or 3 of the potatoes, cut them in half, or thirds if the potato is large enough, and set all the pieces in the aluminum foil. Making all of the potato pieces about the same size will help them cook evenly. Lightly salt and pepper the potatoes. Between each of the slices of potato put a piece of bacon, a piece of onion and a half pat of butter. Push the potatoes together as best you can to keep them close to their original shape. Sprinkle the rub over the top of the potatoes and drizzle generously with olive oil. Wrap the aluminum foil around the potatoes, twist the ends of the foil tightly so the oil won’t leak out and gently twist the foil between each of the potatoes. Toss the foil wrapped potatoes on the grill and let cook for about 30 minutes or until the potatoes become soft (you will be able to smash them gently with your tongs). Make sure to rotate them about every 5 or 10 minutes. Karen’s Note: You can make two recipes by using this recipe to serve 2-3 people, then the next day you can make Karen’s Breakfast Potatoes for 2-3 servings, as well. Servings: 12 You’ll need: 5 lbs. med. russet potatoes, peeled and cut in half 2 tsp. salt 1 tsp. garlic powder 1 tsp. onion powder 1-1/2 cup Miracle Whip salad dressing 1 large finely chopped onion 3/4 cup yellow mustard 6 Tbsp. sweet relish 1 Tbsp. paprika 12 large eggs, hard-boiled, cooled, peeled and diced Put diced eggs in a sealed container and refrigerate, until ready to use. In a large pan or Dutch oven add potatoes and cover completely with water. Then add salt, garlic powder and onion powder to the water and bring to a boil on high heat. After water comes to a boil, cook uncovered for about 10-15 minutes, until fork tender, but still firm in center (do not over-cook potatoes). In a very large bowl blend Miracle Whip, mustard and 2 tsp. of the paprika (saving 1 tsp. of paprika to sprinkle on top of Potato Salad later). Drain cooked potatoes completely in a colander. Cool slightly and cut warm potatoes into “bite-sized” cubes and add to bowl, folding in carefully with a large spatula or spoon. Add diced eggs, chopped onions and relish and blend well. Sprinkle the remaining paprika powder on top. Cover and chill well, at least 3 hours, until flavors can blend. Karen’s Note: This our family’s favorite Potato Salad! Try serving this side potato salad dish with any of Frank’s Grilled chicken or beef, such as Frank’s Barbecue Chicken Thighs or Frank’s Grilled Sirloin Steaks. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
All
Archives
June 2017
|