Best Potatoes With Bacon And Onion Recipes

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POTATOES WITH BACON AND ONION



Potatoes with Bacon and Onion image

Bacon and chicken stock make a rich glaze for peeled fingerling potatoes in a sumptuous side dish. Homemade stock adds body to the glaze, but store-bought also works well.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

2 1/2 pounds medium potatoes, such as fingerling or Yukon Gold, peeled
4 cups chicken stock, preferably homemade
1 garlic clove
1 dried bay leaf
6 stems thyme
1 plum tomato, cut into large pieces
Coarse salt and freshly ground pepper
6 ounces sliced bacon, cut into 1/2-inch pieces
1/2 medium onion, halved crosswise and thinly sliced

Steps:

  • Bring potatoes, stock, garlic, bay leaf, thyme, tomato, and a pinch of salt to a boil in a medium saucepan. Reduce heat, and simmer until potatoes are just tender when pierced with a sharp knife, 12 to 14 minutes. Transfer potatoes to a bowl using a slotted spoon. Strain cooking liquid through a coarse sieve (allowing some thyme leaves through); discard solids.
  • Cook bacon in a large skillet over medium-high heat until fat is rendered and bacon is just beginning to brown, about 4 minutes. Add onion, and reduce heat to medium. Cook, stirring frequently, until onion is golden, 7 to 9 minutes.
  • Add potatoes to skillet, and pour enough cooking liquid (1 1/2 to 2 cups) to come halfway up sides. Raise heat to medium-high. Simmer, turning potatoes occasionally to coat and seasoning with salt and pepper halfway through, until liquid has reduced and glazes potatoes, about 15 minutes.

LOADED POTATO SOUP



Loaded Potato Soup image

A rich broth. Baked potato toppings. Indulgent spoonfuls. What more could you want in a Loaded Potato Soup? This soup is a time-tested recipe that helps you put comfort food on the table in just 40 minutes total. Once your potato soup is thick and bubbly, top it with bacon, cheese and green onions for a restaurant-worthy meal right at your kitchen table.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 40m

Yield 15

Number Of Ingredients 13

1 package (12 oz) bacon
1 1/2 cups chopped onion
6 cups Progresso™ chicken broth (from two 32-oz cartons)
2 lb baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup Gold Medal™ all-purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
3/4 cup sliced green onions

Steps:

  • In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
  • In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
  • Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
  • Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Nutrition Facts : Calories 362, Carbohydrate 20 g, Fat 2 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 863 mg

POTATOES WITH BACON AND ONION



Potatoes With Bacon and Onion image

Make and share this Potatoes With Bacon and Onion recipe from Food.com.

Provided by Luby Luby Luby

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs red potatoes, peeled and sliced 1/4 inch thick
8 ounces bacon, diced
1 cup sliced yellow onion
1 teaspoon spice essence (Emeril Lagasse's Essence)
1/2 teaspoon salt
1 pinch cayenne
1 tablespoon minced garlic
2 tablespoons olive oil
1/4 cup minced fresh Italian parsley
2 tablespoons minced green onions

Steps:

  • Place the potatoes in large pot of salted water.
  • Bring to a boil and blanch for 2 minutes.
  • Remove from heat and drain then set aside.
  • In large skillet cook the bacon over medium-high heat until brown and the fat is rendered, about 8 minutes.
  • Remove with a slotted spoon and drain on paper towels.
  • Add the onions, essence, salt and cayenne to the fat in the pan and saute until soft, about 10 minutes.
  • Add the garlic and saute about 1 minute.
  • Add the drained potatoes and olive oil and cook, turning until browned on both sides.
  • Return the bacon to the pan, add the parsley and green onions.
  • Cook until warmed through, about 3 minutes.

Nutrition Facts : Calories 505.4, Fat 32.7, SaturatedFat 9.5, Cholesterol 38.6, Sodium 781, Carbohydrate 41.7, Fiber 4.7, Sugar 4.1, Protein 11.6

NEW POTATOES WITH SPRING ONIONS & BACON



New potatoes with spring onions & bacon image

This tasty, low fat side dish is the perfect compliment to a hearty roast

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 35m

Number Of Ingredients 7

18-24 Cornish or Jersey new potatoes
2-3 bay leaves
25g butter
bunch of spring onions , chopped
4 slices smoked streaky bacon
1 tbsp olive oil
sea salt and freshly ground black pepper

Steps:

  • Scrub new potatoes well and rinse in cold water. Cook in boiling salted water for 15-20 minutes with bay leaves until tender.
  • Meanwhile, preheat the grill to high. Melt butter in a small pan, add a bunch of spring onions, chopped and cook gently for 1-2 minutes to soften.
  • Grill the smoked streaky bacon until crisp and golden, drain on kitchen paper, then break into small pieces.
  • Drain the potatoes and toss with the spring onions, olive oil, some sea salt and freshly ground black pepper. Put the potatoes in a warmed serving dish and top with the bacon pieces. Drizzle with more olive oil if needed.

Nutrition Facts : Calories 171 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.54 milligram of sodium

MAPLE GLAZED SWEET POTATOES WITH BACON AND CARAMELIZED ONIONS



Maple Glazed Sweet Potatoes with Bacon and Caramelized Onions image

I made this for Thanksgiving dinner and my family went crazy over it. It is simple, looks great on the table and has already been requested for Christmas dinner! This recipe can be adjusted as you like by adding more or less bacon and onions.

Provided by Chris B

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h35m

Yield 12

Number Of Ingredients 8

4 pounds sweet potatoes, peeled and cut in 1-inch chunks
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
5 slices smoked bacon, chopped
1 pound onions, thinly sliced
1 cup pure maple syrup
2 teaspoons fresh thyme

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Toss the sweet potato chunks, olive oil, salt, and black pepper in a large bowl, and spread the sweet potatoes out onto a large rimmed baking sheet.
  • Roast in the preheated oven until browned and tender, about 40 minutes; stir after the first 20 minutes.
  • Cook the bacon until crisp and brown in a large skillet over medium heat, about 10 minutes; transfer bacon to a bowl, but leave the grease in the skillet. Cook the onions in the bacon grease until browned, about 10 minutes, stirring frequently. Reduce heat to low, and cook the onions until very soft, brown, and sweet, another 10 to 15 minutes. Stir often. Mix the onions with the bacon in the bowl, and set aside.
  • Pour the maple syrup into the hot skillet with the thyme, and bring to a rolling boil. Boil the syrup until reduced by half, 3 to 4 minutes. Place the roasted sweet potatoes and onion-bacon mixture into the skillet, and stir to coat the vegetables with maple glaze. Transfer to a serving dish.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 51.8 g, Cholesterol 7.9 mg, Fat 7.7 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 2.1 g, Sodium 378.2 mg, Sugar 23.6 g

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