FRIED POTATO PEELS
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a Dutch oven or a large, wide pot, add the oil and heat over medium heat until a deep-frying thermometer registers 350 degrees F.
- Fry the potato skins in the hot oil until golden brown and crispy, about 5 minutes. Transfer to a plate lined with clean paper towels to drain the excess oil. Sprinkle on some salt and pepper.
- Melt the butter in a pan over medium-low heat. Add the garlic and cook until aromatic, 1 to 2 minutes.
- In a large bowl, combine the skins, garlic butter and fresh parsley and toss to coat. Season with a little more salt and pepper. Serve warm.
ROASTED POTATO PEELS
Provided by Ree Drummond : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with a layer of paper towels.
- Drain the peels and tip onto the paper towel-lined baking sheet. Dry the peels thoroughly, then discard the paper towels. Pour over the butter, oil, kosher salt, pepper, paprika and oregano and toss.
- Roast, stirring once, until crisp and golden, about 20 minutes. Tip the peels into a serving dish, sprinkle over the chives and sea salt and toss.
HOMEFRIED POTATOES WITH GARLIC AND BACON
Russet potatoes are fried in bacon grease with onions and garlic pepper.
Provided by MUZIKGUY1
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 20.5 g, Cholesterol 33.3 mg, Fat 22.2 g, Fiber 2.6 g, Protein 8 g, SaturatedFat 7.4 g, Sodium 760.7 mg, Sugar 1.6 g
GRANDMA'S BACON FAT CORNBREAD
When you cook bacon or chicken, the rendered fat left behind in the pan is loaded with flavor so don't throw it out. Use it to add complexity to dishes like this cornbread. To save fat, let it cool slightly, then strain into an airtight container and refrigerate.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl. Whisk the buttermilk and eggs together in a medium bowl. Fold the wet ingredients into the cornmeal mixture until just combined; set aside.
- Heat a 10-inch cast-iron skillet over high heat. When the skillet is smoking-hot, turn off the heat and add the fat, carefully stirring it around the pan as it melts. Pour the melted fat into the cornmeal batter and stir to combine. (Do not wipe out the skillet.) Pour the cornmeal mixture into the hot skillet (batter will sizzle) and bake until the edges are golden brown and the center bounces back when pressed with a finger, 18 to 20 minutes. Serve warm or at room temperature.
BACON FAT PANCAKES
Maybe you've heard of cooking your pancakes in leftover bacon fat, but here we're taking things to the next level and mixing bacon fat into the batter, too. Yep, that's right, this recipe replaces all the butter with bacon fat for fluffy, subtly salty-sweet results. Don't forget the warm maple syrup for serving.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Beat the eggs in a separate bowl, then whisk in the milk and vanilla.
- Melt the bacon fat in a large cast-iron skillet over medium heat. Pour the melted bacon fat into the milk mixture, then add the wet ingredients to the flour mixture and whisk until a thick batter is just formed.
- Keeping the skillet at medium heat, ladle about 1/4 cup of the batter into the skillet to form a pancake. Add 1 or 2 more pancakes, making sure they're evenly spaced so they don't touch. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Remove to a plate.
- Brush the skillet with a thin film of bacon fat. Repeat with the remaining batter, forming pancakes and brushing the skillet with bacon fat as needed between batches. Serve the pancakes with warm maple syrup.
POTATO PEEL BREAKFAST NACHOS
Waste is one of the biggest things that everyone should try to avoid when cooking. You paid for it, someone grew it, so let's use it all! The peels of any root vegetable are one of the biggest food scraps. For this recipe, let's use the peels of potatoes. Don't worry, keeping them in a bowl of water in your fridge will keep them for up to 5 days. Don't forget all those leftover herbs that you bought for a particular recipe and don't know how to use up. Let's Bobby Flay them by throwing them all in a blender to make a fresh herb sauce. So, imagine crispy thin fried potato peels topped with two flavor explosion sauces, a crispy, runny egg and Cotija.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Fill a large Dutch oven with 4 inches of oil and heat over medium heat until a deep-fry thermometer registers 350 degrees F. Line 2 baking sheets or plates with paper towels.
- Mix the mayonnaise, lemon zest, lemon juice and garlic in a small bowl.
- Put the chives, cilantro, parsley, vinegar, lime juice and paprika in a blender and pulse until combined. Season with salt and pepper and slowly add 1 cup oil while blending at high speed. Add 1 tablespoon water and blend until combined.
- Drain the potato peels on 1 of the prepared baking sheets or plates and pat dry.
- Add half of the potato peels and fry, gently turning halfway with a spider or slotted spoon, until golden brown, 2 minutes 30 seconds. Transfer to the second prepared baking sheet and season with salt. Bring the oil temperature back to 350 degrees F, then fry the remaining potato peels.
- Heat the remaining 1 tablespoon oil in a small nonstick skillet over high heat. Add the egg and fry until the edges get nice and crispy and the yolk is just set and still runny, 1 minute 30 seconds.
- To serve, drizzle 2 tablespoons of the lemon mayo and 1/4 cup (3 ounces) of the herb sauce on a platter then scatter the peels on top so they resemble a bird's nest. Drizzle with 2 tablespoons of the lemon mayo and 1/4 cup (3 ounces) of the herb sauce (see Cook's Note). Top with the pickled jalapeños, fried egg and Cotija.
BACON FAT BASTED STEAK
The next time you're cooking bacon, whatever you do, don't toss the fat! Instead, let it cool down in the pan, then strain it through a coffee filter into an airtight container. Stash it in the refrigerator and use a few tablespoons to baste steak on the stovetop to impart richness and a subtle bacon-y flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Remove the steak from the refrigerator 30 minutes before cooking.
- Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with kosher salt and pepper on all sides. Stand the steak up on the strip of fat in the skillet and hold it with tongs until the fat renders and the skillet is slick, about 2 minutes.
- Place the steak flat in the skillet and sear until deep brown on one side, 4 to 5 minutes. Turn and cook the other side until starting to brown, 2 to 3 more minutes. Reduce the heat to low. Add the rosemary and garlic to the skillet and spoon the bacon fat over the steak. Continue cooking, tilting the skillet every so often and spooning the bacon fat up over the top of the steak, until a thermometer inserted sideways into the thickest part registers 120 degrees F for medium rare, about 1 minute.
- Transfer to a cutting board and let rest 10 minutes. Slice the steak against the grain. To serve, spoon the rosemary-infused bacon fat over the slices and sprinkle with flaky salt.
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