Smoky Bacon And Potato Waffles 5fix Recipes

BACON POTATO WAFFLES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, mashed potatoes, milk and oil. Stir into dry ingredients just until moistened. Fold in onion and bacon., Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup or applesauce. Sprinkle with additional bacon if desired.

SMOKY BACON MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the bacon, chopped chipotles, 2 teaspoons salt and pepper to taste.

BACON AND POTATO WAFFLES

Steps:

• Preheat the oven to 250 degrees F and place a rimmed baking sheet in the oven to keep the cooked waffles warm.
• Preheat a square waffle iron. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on paper towels, crumble and reserve.
• Whisk together the eggs, milk and melted butter in a large bowl. In a second bowl, sift together the flour, sugar, baking powder, smoked paprika, baking soda and 1/2 teaspoon salt. Stir the dry ingredients into the wet ingredients, taking care not to overmix (it's okay if there are some lumps). Stir in the crumbled bacon.
• Put the hash browns in a large bowl and sprinkle with 1/2 teaspoon salt. Brush the preheated waffle iron with vegetable oil. Sprinkle a quarter of the hash brown mixture evenly across the surface of the waffle iron, making sure it reaches the edges. Close the waffle iron and cook until potatoes are crisp, 3 to 4 minutes.
• Spread one quarter of the batter over the potatoes, close and cook until the waffle is golden and crisp, 3 to 4 minutes more. Remove the waffle to the preheated sheet pan in the oven to keep warm. Repeat with the remaining potatoes and batter. Serve the waffles with butter and maple syrup.

SMOKY POTATO AND ROASTED CAULIFLOWER SOUP #5FIX

Steps:

• Preheat oven to 450 degrees. Chop cauliflower and place evenly on a sheet pan and roast in oven until tender and slightly charred. About 15 to 20 minutes.
• In a large pot, heat chicken broth over medium high heat. Chop chiles and add to broth. Add mashed potatoes and stir until incorporated. Bring to slow boil. Add salsa con queso and roasted cauliflower.
• Using a stick blender or standing blender, puree soup until smooth. Bring to a boil and reduce to simmer for 10 minutes.

SMOKY POTATO ALFREDO PIE# 5FIX

Steps:

• Heat oven to 350 degrees.
• Place hash browns in a large bowl. Set aside.
• Rub a slice of bacon on bottom and up sides of a 9-inch deep dish pie plate. Set aside.
• In a large skillet, cook half of bacon at a time over medium-high heat until crisp. Remove from skillet and place on hash browns to drain. When cool, remove bacon and crumble into a small bowl.
• Remove 2 tablespoons of bacon fat from skillet and drizzle over hash browns. Toss to evenly coat.
• In a small bowl, whisk one egg until lightly beaten. Pour over hash browns and stir. Press into bottom and halfway up sides of prepared pie plate.
• Bake for 20-25 minutes just until edge is golden brown and bottom is set.
• Meanwhile, add diced potatoes with onion to remaining bacon fat in skillet. Cook uncovered over medium high heat for 18-22 minutes or until potatoes soften and begin to brown, stirring often. Remove skillet from heat and cool for 10 minutes.
• In a large bowl, whisk together alfredo sauce and remaining four eggs until well mixed. Stir in crumbled bacon. Gently fold in potatoes with onions. Pour into partially baked crust.
• Bake for 20-25 minutes more or until edges are golden and center is set. Remove from oven and cool for 10 minutes before slicing into wedges to serve. Garnish if desired. Serves 6.

SMOKY CORN & POTATO CHOWDER #5FIX

Steps:

• Cook bacon in large saucepan over medium heat until crisp. Remove bacon with slotted spoon; set aside.
• Add celery to bacon drippings. Cook 10 minutes over medium-low heat or until tender, stirring occasionally.
• Stir in potatoes. Cook 5 minutes or until lightly browned.
• Add cream and corn. Bring to a simmer over medium heat. Reduce heat to low. Simmer 10 minutes or until potatoes are very tender and chowder is slightly thickened.
• Stir in reserved bacon.

SMOKY BACON AND POTATO WAFFLES #5FIX

Steps:

• In large skillet, cook bacon until nearly crisp. Remove bacon to paper towels to drain, reserving drippings. Chop bacon.
• Heat an 8x8-inch waffle iron with four squares. Squeeze potatoes by handfuls to wring out excess moisture. In large bowl, combine drained potatoes, 1/2 cup sour cream, egg, onion salt, and half of bacon; mix well.
• Brush hot waffle maker with bacon drippings. Evenly spread potatoes over all four squares of waffle maker. Close lid and cook for 7 to 8 minutes or until golden brown and potatoes are tender. Repeat with remaining bacon drippings and potatoes. Serve with additional dollops of sour cream and sprinkle with remaining bacon. Makes 8 side dish or 4 main dish servings.

BACON AND POTATOES #5FIX

Steps:

• Thaw the hash browns and set aside. Cook bacon until tender crisp and drain on paper towels. Use the bacon grease to cook onions and mushrooms inches Cook them until just soft. Add potatoes to skillet and season with salt and pepper to taste. You may need to add a small amount of oil to help cook and keep from sticking to the pan. Add bacon back into skillet and heat through.
• Store in a covered container until use.