3green onions sliced thin, diagonally (white and green parts)
balsamic glazeoptional
Instructions
In a large skillet over medium-high heat render the bacon until crispy. Remove from pan and allow to drain on paper towel.
Fry potatoes in bacon fat until golden brown and crispy on all sides. Season with a pinch of kosher salt and black pepper and set aside with bacon.
Add flour to pan, stir and cook for a minute or two in the remaining bacon fat. Add the apple cider vinegar, chicken broth and scrape pan to pick up all the bits. Sauce will thicken.
Add green onions, bacon and potatoes to the pan, stirring to coat all. Serve immediately. Top with more green onions if desired and or some balsamic glaze.
Notes
Cooking Tip: If your potatoes are too big, or to cut down on the cooking time when frying, I sometimes quarter the potatoes as directed and drop into boiling, salted water until fork tender. Be sure to drain and shake excess water and then add them to the frying pan to brown and get crispy in bacon fat.