It seems more like bacon and eggs, and steak and potatoes, that go together. Out of the four, steak and eggs are the most finicky to cook just right. That may be why you find them together on brunch menus at fancy restaurants. It’s also why I’m going with something way easier.
Broiling bacon can be easier than frying it, but a rack, even if it’s improvised, is essential so it doesn’t just cook in its own melted fat. The amount of fat that comes off shows you how little edible meat you actually get from bacon — but that’s life, and with all that flavorful fat around, you may as well use it for something.
The secret to browning the outside of food just right and getting the inside cooked just right is to separate the two processes: Get it cooked through first, then quickly brown. If you don’t want to microwave, you can slice the potato and steam it instead, but be sure to drain the slices dry afterward.
- 4 strips bacon
- 1 medium potato, washed, not peeled, & pierced
- 2 or 3 grape tomatoes
- Green onions or parsley for garnish
- Arrange the bacon in a single layer on a pan with a rack (or a cooling rack on top of a frying pan).
- Broil until one side is done, then turn over.
- Meanwhile, microwave the potato on high till done (about five minutes).
- Cut cooked potato into six slices.
- Slice tomatoes.
- When bacon is done on both sides, take it out, rack and all, and keep it warm. (If your broiler is under your oven, put bacon in the oven.
- Put potato and tomato slices carefully into the melted bacon fat that’s dripped off the rack.
- Carefully stir to coat them.
- Broil a few minutes until potatoes are lightly browned and tomatoes are wilted.
- Drain everything on paper towels — very important.
- Sprinkle with chopped green onion or parsley.
