Instead of just frying up a piece of uncooked buckboard bacon for a salt test, heck, lets make something. I'm throwing some BBB on the smoker later today and decided to get creative with the salt test this morning. I had cured a Costco boneless butt for 10.5 days and there was one attached piece, about a pound, that was all thin, stringy, and really not worth smoking. I cut it up and used it for my salt test, then decided to make the potato recipe below. My wife and I loved it! This just became one of our breakfast favorites!
BTW, ff you've ever struggled with your fried potatoes coming out grey and starchy, the rinse technique below solves that issue.
Buckboard Country Potatoes
This recipe was a variation of my country potatoes. All we added was the buckboard bacon. We usually put ketchup on our breakfast potatoes; not with THIS recipe!
1 lb buckboard bacon
2 Large baking potatoes or 4 medium sized potatoes
bacon fat, butter, or olive oil (about 6-8 Tbs)
1 large red, yellow, orange or green peppers chopped
1 small onion, chopped
1 Tbs Badia all-purpose seasoned salt or any seasoning salt you use. You can even use a favorite rub.
2 Tbs all-purpose flour
1 Tbs cornstarch
salt to taste
pepper to taste
1. Either using pre-smoked or smoked buckboard bacon, cut the meat into 1/2" pieces and fry until crispy. This is a good way to use pre-smoked meat you are frying for a salt test. Set aside.
2. Wash the baking potatoes. Cube the potatoes to make 1/2" squares. Put the cut potatoes in a pan in cold water and stir around. The water will turn starchy. After a few minutes, put the potatoes in a colander and rinse thoroughly. Repeat once or twice more until the water remains clear after the potatoes have been sitting a few minutes in the pan. Drain the potatoes in the colander.
3. Put your frying pan on the stove, turn the heat on medium high, and once hot, add 2 Tbs bacon fat, clarified butter, or olive oil to just cover the bottom of the pan. If there is fat left over from the bacon no need to add more yet. Add the onion and peppers and saute until they just start to get soft.
4. Leave the heat on medium high, add 2 Tbs more of the fat then add the potatoes evenly distributed in the frying pan. Add the seasoned salt or rub and stir to coat.
5. Sprinkle the tops of the potatoes evenly with the flour then stir to coat. Add the cornstarch, then stir thoroughly to coat. Add a couple more Tbs of fat if the bottom of the pan gets dry.
6. Stir the potatoes every 3 minutes until nice and brown. Between stirrings cover with an opening to allow the steam to escape but to trap some of the heat. Usually takes about 20 minutes for the potatoes to be soft and ready.
7. Add the crispy buckboard bacon to the potatoes just before they are done. Stir to mix well.
8. Salt and Pepper to taste, or you can add more seasoning salt. Serve.
Servings: 4 (6 if you're stingy with the servings)