Shoe String Potatoes as Home Fries
- 2 Large Yukon Gold Potatoes
- 3 Slices Thick-sliced Bacon
- 2 Tablespoons Butt Kickin' Steak House Blend
- 1 Teaspoon Kosher Salt
- Vegetable Oil, as needed
- A Mandolin
Ron's Note:
Mandolins are VERY SHARP. Make sure to use the guard when slicing the potatoes.
2. Cut each slice of bacon into 3rds, the cut each of these pieces into thirds again to make 2" - 3" strips that are about 3/8" wide. Saute them in a pan over medium heat to render out the fat. Place the cooked bacon on a paper towel to drain.
3. Drain the potatoes again, and dump them all into the pan. Add the Steakhouse Blend, and the salt and mix it well. Gently flatten them out, and let them cook, uncovered, over medium low heat until the potatoes just begin to brown, about 5 minutes.
4. Flip them over, stir them up, then flatten them out again and let them cook. As they begin to get done, add the bacon and stir it in. Total cooking time is about 15 minutes. Watch to see if you need to add a little vegetable oil during the cooking process.
Ron's Note:
If the potatoes burn too quickly, turn the heat down, and if they're not browning in 3 - 5 minutes, turn the heat up again.
5. When the potatoes are done, set them on paper towels on a plate, to drain out any oil or bacon fat. If you don't do this, the potatoes will be greasy.
Serve immediately.