While we are on the subject of bacon (have you read my recipe on Bacon Carbonara), there is a whole lobby out there who wants to make bacon a food category. Back bacon is my favourite, and the earliest recipe using bacon that I know of is quite easy to prepare. It is called Bacon and Potatoes. I suspect there’s a rhyme with the words – ‘bacon and potatoes’.
Bacon and Potatoes was something I regularly made when mummy wasn’t home and therefore there was no meat or fish in the fridge, since they required us to go to a putrid meat or fish monger’s shop. I never took to buying fish till much later in my life and still don’t buy freshly cut meat by myself.
Bacon can be easily bought from a cold storage and back bacon is the best. Nowadays, a lot of supermarkets sell smoked bacon, cured bacon, spiced bacon and other kinds of bacon. But back then, I would buy a quarter kilo of back bacon for non-vegetarian fix food when mum was away.
And the recipe is so simple that even your little one can make it.
200 gms of back bacon
1 medium-sized tomato
1 medium-sized onion (sliced)
2 medium-sized potatoes (chopped)
½ tsp red chilly powder
½ tsp turmeric powder
½ tsp pepper powder
2 Green chillies (the long ones)
- Cut bacon into medium-sized pieces. Remove the rinds of the bacon if you don’t like them. I remove mine because I find them too hard to bite.
- Sauté the bacon with pepper powder in a little bit of oil (less than 1 tsp), till the oil gets a slight flavour of the bacon. Remove the bacon from the pan into another vessel once it is slightly fried and the fat melts.
- In this hot pan, add sliced onion and fry till it is translucent. Add the potatoes and sauté them well. Add finely chopped tomatoes to this.
- Add chilly powder, turmeric powder and green chillies to this mixture and stir well.
- Now, stir the bacon back with this mixture and allow to cook till the green chillies lose their rawness and the potatoes are done. Stir occasionally.
- Serve hot with dal and rice or with warm chapattis.