Skillet Turnips And Potatoes With Bacon Recipes

CRISPY SKILLET POTATOES WITH BACON

Steps:

• Put the potatoes in a medium saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil, simmer for 1 minute and then drain well and set aside. The potatoes will be cooked about halfway through.
• Cook the bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the olive oil to the skillet with the bacon drippings and increase the heat to medium. Add the potatoes cut-side down. Cook, turning occasionally until the potatoes are golden brown and cooked through, about 15 minutes. Remove from the heat and stir in the crispy bacon. Season generously with salt and pepper and sprinkle with the chives.

SKILLET TURNIPS AND POTATOES WITH BACON

Steps:

• Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to mediumlow, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.
• Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.

TURNIP GREENS WITH BACON

Steps:

• Place bacon and onion in a large skillet and cook over medium heat, covered, turning occasionally, until evenly browned and onions are translucent, 8 to 10 minutes.
• Place turnip greens into the skillet, a handful at a time if necessary, until wilted down, 5 to 7 minutes. Add coffee, vinegar, garlic powder, salt, and pepper.
• Taste the liquid and adjust seasonings if necessary. Reduce heat to low or medium-low, cover, and simmer for 20 to 25 minutes more.
• Uncover and cook until liquid has reduced and greens are tender, about 10 minutes more.

TANGY SKILLET TURNIPS AND POTATOES

Steps:

• Pour 2 tablespoons of the olive oil in the big skillet, scatter in the bacon pieces, and set over medium-high heat. When the bacon starts to render fat, toss in the onion slices and garlic cloves. Cook, stirring and tossing, until the bacon is starting to crisp and the onion is just beginning to color.
• Pile all the turnip and potato chunks in the pan, sprinkle with salt, and toss everything together well for a couple of minutes. Lower the heat, cover the pan, and cook for about 15 minutes, occasionally turning the turnips and potatoes over as they soften and start to color.
• Stir together the vinegar, sugar, and 1/4 cup water. Push aside the vegetables to clear a space on the skillet bottom. Pour the vinegar into the hot spot, and as it sizzles, toss and turn the vegetables to moisten them. Spread the chunks in a layer filling the pan, cover, and cook for several minutes, until they've crisped on the bottom, then toss well and spread out again.
• Cook, covered, tossing and spreading every 4 minutes or so, until the potatoes and turnips are tender to the bite and caramelized all over, about 15 minutes. Season with more salt and freshly ground black pepper to taste. Serve right from the skillet, or heap the chunks in a warm bowl. Drizzle over the remaining 2 tablespoons olive oil, toss in the chopped parsley, and serve hot.

SKILLET CANADIAN BACON AND POTATOES

Steps:

• In 10-inch deep-sided nonstick skillet, heat water and butter to boiling over medium-high heat. Stir in potato slices from mix; return to boiling. Boil 15 minutes.
• Do not drain potatoes. Stir in contents of sauce packet from mix, the milk, bacon and sugar snap peas. Return to boiling. Reduce heat to medium; cook 4 to 5 minutes longer, stirring occasionally, until sauce is slightly thickened.
• Sprinkle with contents of topping packet from mix. If desired, season to taste with pepper.

MASHED POTATOES WITH TURNIPS AND BACON

Steps:

• In a large heavy pan, cook bacon over medium heat until brown and crisp, about 8 minutes. Transfer to a paper towel and set aside.
• Drain off all except 2 tablespoons of the bacon fat. Add the butter and heat pan over medium heat until foaming subsides.
• Add the turnips and cook, stirring occasionally, until butter is browned and turnips are dark brown and slightly caramelized, 10-12 minutes. (if after 4 minutes turnips have not started to brown, increase heat).
• Add potatoes, broth and salt. Cook covered over low heat (broth should simmer gently; do not boil), until potatoes fall apart easily when poked with a fork and all liquid is absorbed. (25-30 minutes).
• Remove pan from heat, remove lid and allow steam to escape; about 2 minutes.
• Gently mash veggies together with a potato masher. Fold in half-and-half, reserved bacon bits and thyme. Taste for seasoning; add more salt if needed and pepper to taste.

GLAZED TURNIPS WITH BACON

Steps:

• Cook bacon in a large skillet over medium, stirring frequently, until browned and most of fat is rendered, 5 to 7 minutes. Transfer to a paper towel-lined plate.
• Add turnips, broth, maple syrup, vinegar, and mustard to skillet; season with salt and pepper. Bring to a simmer. Cover, reduce heat to medium-low, and cook until turnips are knife-tender, 8 to 10 minutes.
• Uncover and increase heat to medium. Add butter and cook, stirring occasionally, until sauce thickens to a glaze that evenly coats turnips, 10 to 12 minutes. Top with bacon; serve.