Ingredients
- 2 pounds waxy potatoes boiled and sliced
- 4 tablespoons clarified butter
- 5 ounces smoked bacon diced
- 1 large onion diced
- Salt to taste
- Black pepper to taste
- Chopped chives for garnish
Instructions
- Boil the potatoes until just tender, cool, dry, and slice into 1/4-inch thick slices.
- In a skillet over medium-high heat, heat 1 tablespoon of clarified butter and fry the bacon and onion until the onion is translucent and bacon is crispy. Remove from skillet and set aside.
- In the same skillet, add remaining clarified butter and fry the potato slices until golden and crispy on both sides. Work in batches if necessary to avoid overcrowding.
- Return the bacon and onion to the skillet with the potatoes, season with salt and pepper, and mix gently. Garnish with chopped chives before serving.
