Baconfest 2010 – Bacon Hash


Bacon Hash - a little piece of heaven!

Today I start a cholesterol climbing, taste bud tantalizing 42 week culinary journey, cooking my way through a book. No, this is not a shameless take-off on the film Julie & Julia. THAT story featured a young lady cooking her way through a famous cookbook, one known throughout the world – Julia Child’s Mastering the Art of French Cooking. Great story, excellent movie. See it for yourself if you are one of the seven people in America that hasn’t yet. Geez, see it just for Meryl Streep’s performance, if for nothing else! Are you on Netflix yet? Come on – what are you waiting for? Okay, finish this post first – then go add it to your list.

No, I have chosen a less familiar book. One most likely a favorite of those living in the upper Midwest, especially Michigan – Zingerman’s Guide to Better Bacon, written by Ari Weinzweig [ISBN 978-0-964-89564-5.] If you live up in that neighborhood, you know what I’m talkin’ about.

Note: I have not been to Ann Arbor, Michigan nor have I been to the second most famous institution there, Zingerman’s Roadhouse, but everyone that I meet from up that way tells me that Zingerman’s is THE PLACE. They use other words, but you get the idea.

Bacon. Can there be a better subject, foodwise? Chocolate, perhaps, and maybe that will be another fest for another time.

So here we go:

Bacon Hash – a fabulous concoction that is essentially potatoes in gravy, flavored with onions, peppers and bacon. Sounds simple, but ahhh…the taste… you just HAVE to try it.

4 tablespoons rendered bacon fat
1 medium onion, coarsely chopped
1 medium red bell pepper, coarsely chopped
(I used green bell peppers – it’s what I had handy)
1 stalk celery, coarsely chopped
2 tablespoons flour
1 1/2 cups chicken broth
2 teaspoons Worcestershire sauce
5 – 7 slices of bacon, lightly cooked and chopped.
2 pounds red potatoes, boiled, cooled, quartered.
(use any nice potato – just make the chunks bite-sized)
1/4 cup heavy cream
(I actually forgot to put it in, sorry!)
Salt / Pepper to taste

In a large skillet…
– Cook the bacon.
– Place cooked bacon on some paper towels to cool. Crumble when safe to do so.
– Drain most of the bacon fat from the skillet. Make sure to leave about 4 tablespoons in the pan.
– Saute the pepper and onion in the bacon fat.
– Slowly add the flour, stirring to prevent lumpiness from occurring.
– Slowly add the chicken broth and Worcestershire sauce, stirring continuously.

You should have a savory, fairly thick gravy by now. If not, simmer some more, stirring to prevent burning.

– Add the potatoes and bacon, mixing it all with the gravy.
– Add the cream (see note above) stirring.
– Salt (not much needed) and pepper to taste.
– Cook for about 5 more minutes to allow the cream to fully meld with the gravy.

Serve in a bowl. Serve with scrambled eggs on the side. Serve with baked pork chops. The possibilities are endless.

It just tastes awesome! Probably even better with the heavy cream…oops. =8>)

Try it and see! Get the book, too. Or better yet, stop by Ann Arbor, Michigan and look up Zingerman’s Roadhouse. I can’t wait to get there myself!

Oh yes, read the disclaimer page if you are curious. No one pays me to say these things. If it’s good, I’ll say so. And this is GOOD!

Happy eating!

Can you find the Swedish Chef?


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