Bacon Fried Mushrooms and Potatoes
You can’t serve brunch without potatoes! Bacon and mushrooms just make it better! With earthy, savory notes from the herbs and a creamy texture created as the stock reduces and is thickened by the potato starch, these aren’t your average hash browns. Serve them topped with a fried egg, breaking the yolk over the top.
- 1 pound baby potatoes
- 1/4 pound pancetta, cut in a 1/4” dice
- 1/2 pound Crimini mushrooms, halved
- 1 clove garlic, minced
- 1/2 cup chicken stock
- 1 tbs chopped rosemary
- 1 tbs chopped fresh marjoram or 1 tsp dried
- Cider vinegar
- Bring a 4 quart pot of water to a boil. Season with 1 tbs salt and add potatoes. Boil until just firm in the center when pierced with the tip of a knife, 10-15 minutes. Remove to an ice bath to stop cooking. When cool, drain potatoes and cut in half.
- Heat a 12” skillet over medium heat. Add pancetta and cook until crispy and fat is rendered. Remove with a slotted spoon to paper towels and reserve, leaving fat in the pan.
- Return pan to medium-high heat and add mushrooms. Cook until softened and beginning to brown on edges, 5-7 minutes. Add garlic and cook 1 minute longer.
- Stir in potatoes, reduce heat to medium and let cook, without stirring, for 5 minutes while potatoes brown and develop a crust. Stir to release potatoes from pan then cook five minutes longer, undisturbed.
- Add stock, rosemary, marjoram and reserved bacon. Stir, releasing potatoes from the bottom of the pan. Cook, stirring occasionally, while stock reduces to coat potatoes.
- Season to taste with salt, pepper and a splash of cider vinegar.