I had a serious hankering for potatoes over the weekend. When I saw this Bobby Flay recipe online, I had to try it. The only thing I changed was I used bacon instead of pancetta. I wished I had used Yukon golds instead of Russets, but really, these were amazing. Probably my favorite breakfast potato recipe I've ever had. I ate them with an over easy egg, and I made sure to drizzle the rosemary oil over the whole dish before digging in.Ingredients:
1 C. Canola oil
1/2 C. fresh rosemary leaves
4 cloves garlic, crushed
salt and freshly ground black pepper
One 1-inch-thick piece pancetta, diced
3 large russet potatoes, cooked in salt water until tender, cooled and diced
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Pinch red pepper flakes
Freshly grated Parmesan cheese
For the oil: Combine the oil, rosemary, garlic and some salt and pepper in a blender and blend for 2 minutes. Let the oil sit for 30 minutes, and then strain through a fine mesh strainer into a small bowl. Set aside 1/4 cup, plus more as needed, for the home fries, and reserve the rest in an airtight container for another use.
For the home fries: Heat 1/4 cup of the rosemary oil in a large cast-iron skillet over medium heat. Add the pancetta and cook until golden brown and crisp. Transfer to a plate.Add more rosemary oil to the skillet, if needed. (When I made this, I had a lot of bacon fat and oil left in the pan, so I poured some of it out before adding in the potatoes.) Add the potatoes in one layer and sprinkle with salt and pepper. Cook the potatoes, pressing the firmly with a spatula, until they are golden brown and crusty on the bottom. (I cooked mine for a good 7 minutes or so.) Turn the potatoes over, and repeat, adding more rosemary oil if needed. Stir in the parsley, red pepper flakes, reserved pancetta and cheese and serve from the pan.