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| Photo by Emily Clack |
There's nothing better than Sunday brunch. I showed viewers how to make this delicious recipe on Capital Cooking's Sunday Brunch episode. The panceta and rosemary combine to create a balance of heartiness and delicateness that standard breakfast potatoes lack. I make these potatoes every time we have out-of-town guests and it is always a hit. Enjoy!
Smoked ibérico panceta (Bacon) comes from the same acorn (bellota) fed Iberian pigs from Fermin, a family owned and operated company near Salamanca, Spain. The smoked panceta is not as lean as traditional American bacon, but more fat means more flavor. Fermin's ibérico pigs live a happy life, with little interaction from humans, eating only the natural grasses, herbs that it finds on the free range lands it roams during its life.
During the Autumn, indigenous oak trees, native only to Spain drop olive shaped acorns (bellota). Ibérico pigs love these acorns and gorge themselves on them for the last 3 months of their lives. The acorns infuse the fat with incredible flavor and qualities similar to olive oil. High in Omega-3 Fatty acids.
The flavors are so intense and amazing! You'll love it!
Skillet Fried Potatoes with Rosemary, Bacon and Onions
5 Russet Potatoes
1 package of Fermin raw Ibérico de bellota Smoked Panceta, ENDS (or bacon)
1 yellow Onion
Fresh Rosemary from Shenandoah Growers
Salt and Pepper
Olive oil
Wash and peel your potatoes and cut them into a small dice.
Heat the skillet to medium heat and add some olive oil. When the pan is hot, add the smoked panceta and the potatoes. Continue to stir. Chop the onion into a small dice and add it to the pan after 5-10 minutes of cooking the bacon and potatoes. Continue cooking and stirring until the potatoes are soft. Pull the rosemary off the branches and finely chop. Sprinkle it in towards the end. Season with salt and pepper to taste.
I love using my Le Creuset cookware to make this recipe.
Panceta is available at:
WAGSHAL'S IMPORTS
4845 Massachusetts Ave. NW
Heat the skillet to medium heat and add some olive oil. When the pan is hot, add the smoked panceta and the potatoes. Continue to stir. Chop the onion into a small dice and add it to the pan after 5-10 minutes of cooking the bacon and potatoes. Continue cooking and stirring until the potatoes are soft. Pull the rosemary off the branches and finely chop. Sprinkle it in towards the end. Season with salt and pepper to taste.
I love using my Le Creuset cookware to make this recipe.
Panceta is available at:
WAGSHAL'S IMPORTS
4845 Massachusetts Ave. NW
Washington, DC 20016
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