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Streaky bacon and pancetta potatoes

  • Preparation Time12 mins
  • Cooking Time42 mins
  • Serves4
  • DifficultyEasy
4 thick-cut slices streaky bacon, roughly chopped
2 (1/2cm thick) slices pancetta, cut into 1/2cm pieces
3 medium russet potatoes, peeled and cut into 1cm cubes
1 garlic clove, thinly sliced
1/4 tsp salt, plus extra for seasoning
1/4 tsp freshly ground black pepper, plus extra for seasonsing
5g coarsely chopped fresh thyme leaves
1) Heat a large nonstick skillet over medium heat. Add the bacon and pancetta. Cook, stirring occasionally, until the bacon and pancetta are brown and crispy, about 10 to 12 minutes. Using a slotted spoon, remove the bacon and pancetta pieces to paper towels to drain.

2) Add the potatoes and garlic to the pan. Season with salt and pepper. Cook, stirring frequently, until the potatoes are golden and cooked through, about 20 to 25 mins. Add the thyme, cooked bacon and cooked pancetta to the skillet and cook for 5 minutes. Season with salt and pepper, to taste.

3) Transfer the potatoes to a large serving bowl and serve immediately.

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