Warmed Potatoes with Bacon and Cider Vinegar

Classic German Fare: Sweet-Sour-Salty Tenderness

INGREDIENTS:

• bacon – 4-6 slices, crisped and chopped
• potatoes – unpeeled, 4 large, Yukon or Red Bliss, 1/2” cubes
• onion – 1 cup, minced
• MARINADE
  • sugar – 4 tsp
  • vinegar – apple cider, 3 TBS
  • mustard – Dijon, 1 tsp
  • salt – 1 tsp
  • pepper – fresh ground, 1/2 tsp
  • celery seed – 1/2 tsp
• GARNISH:
  • parsley – 2 TBS, minced, or sage

INSTRUCTIONS: I found cubing the potatoes made it easier to microwave and toss with marinade. Traditionally you can slice them about 3/8 inch thick.

1. My favorite way to crisp bacon: chop bacon into roughly 1/2 inch pieces and add to cold skillet with 2 TBS. water. Over medium-low heat cook and stir until bacon is crisped. Keep fat in the skillet and place bacon on paper toweling
2. Meanwhile, place diced potatoes in a microwave safe bowl with a TBS of water, sealed in plastic wrap and microwaved for 6 minutes. Test potato with a fork for doneness. Continue for 1 minute bursts if needed. [Or use traditional method of boiling, salted water.]
3. In a small bowl combine the sugar, vinegar, mustard, salt, pepper, and celery seed
4. Sauté the onion in the bacon drippings until soft, and beginning to take on color, about 5-6 minutes. 
5. Meanwhile, drain the potatoes and add to the softened onions in the skillet. Add the marinade and continue to sauté a few more minutes.
6. Toss in the bacon. Taste for seasoning. Garnish with parsley. Serve warm. 

ALTERNATE COOKING STYLE: Use a slow cooker to one-pot this dish. Lay the raw chopped potatoes on the bottom of the cooker, layer on the raw onions, and finally chopped, raw bacon. Slow cook for a couple of hours on low, then add the marinade and continue on low heat for an hour or more till the onion is soft. Garnish with parsley or sage. Substitute Canadian bacon for the bacon as desired

Turn into a main course dish another way with this three-ingredient Haute Dog Hash treat