Irish Bacon with Roasted Potatoes, Shallots, and Thyme
Thin slices of Irish bacon require no added flavor or fat during cooking. They do, however, become even more enticing when sauteed in butter and oil. Serve bacon and oven-roasted potatoes alongside eggs fried in the pan drippings.
- 2 lb (I used yukon gold), cut into 1/4-inch-thick rounds
- 10 shallots, quartered
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 tblsp plus 1 1/2 teaspoons fresh thyme leaves
- coarse salt and freshly ground pepper
- 1 tblsp unsalted butter
- 1 lb sliced irish bacon
- eggs, cooked any way
- Preheat oven to 375 degrees Celsius. Toss potatoes with shallots, 1/4 cup oil, the thyme, and 1/2 teaspoon salt in a large bowl; season with pepper.
- Arrange in a single layer on a rimmed baking sheet. Roast, flipping once, until edges are golden brown, about 20 minutes per side.
- Melt butter with remaining 2 tablespoons oil in a large skillet over medium heat. Add bacon slices in a single layer, and cook, flipping once, until just browned, about 3 minutes per side.
- Divide potato mixture among plates, and season with salt. Arrange bacon on plates with the potatoes, dividing evenly. Serve with eggs. Season with pepper.