just a smidgen

Little Cow Patties

i reckon this here post might just have to be my last

Calgary Stampede

recipe for 2012

♥

i just don’t have the

same old “gumption” i used to..

maybe a sip a’ some sort of “elixir” might do me some good, some how,

but i’m thinking that’s what got me into this here trouble in the first place

♥

i think i’m just gonna to have to tie my old horse up to a hitchin’ post,

hang up my stirrups an’ chaps for another year

and get on outa’ here

♥

{ i haven’t entirely rule out the possibility of Jack Daniel’s Fudge.. but i think i should leave a recipe or two for next year..  }

♥

these little patties are easy and fun to make for your little Cowpokes

they’re a great way to use up left-over new potatoes for breakfast and brunch..

they don’t need much in the way of a recipe

but here goes nothin’..

♥

Little Cow Patties
 
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Ingredients
  • new potatoes
  • 3 slices bacon, cut into small slices
  • 1/4 sweet onion, chopped fine, optional
  • canola oil
Instructions
  1. Scrub new potatoes and put in the top of a double boiler. Add water to the bottom, enough so it won’t boil dry. Put a lid on top and set over high heat. Once the water boils, reduce to a simmer. Steam potatoes until they are cooked through and softened, about 30 minutes.
  2. Remove potatoes and place on a cutting board. Using a tea towel to keep your hands from burning, press gently down until the potatoes flatten slightly. You’ll feel a slight give when this happens. Don’t over press or the potatoes will fall apart.
  3. Meanwhile, heat up a skillet on medium high heat and add the bacon. Fry until bacon is lightly browned and remove to a paper towel covered plate. Add the onion to the skillet, if using and cook over low heat until brown and caramelized. Add extra canola oil as needed. Set onions aside.
  4. Keeping the skillet on medium high heat, lay the potatoes into the skillet and brown each side. (*I removed some of the bacon fat to reduce the fat content at this stage. If you like your potatoes to have a more “fried” consistency, leave fat as is or add canola oil as needed.)
  5. Place on a serving dish and sprinkle over with bacon and onions to serve.
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Directions
Scrub new potatoes and put in the top of a double boiler. Add water to the bottom, enough so it won’t boil dry. Put a lid on top and set over high heat. Once the water boils, reduce to a simmer. Steam potatoes until they are cooked through and softened, about 30 minutes.

Remove potatoes and place on a cutting board. Using a tea towel to keep your hands from burning, press gently down until the potatoes flatten slightly. You’ll feel a slight give when this happens. Don’t over press or the potatoes will fall apart.

Meanwhile, heat up a skillet on medium high heat and add the bacon. Fry until bacon is lightly browned and remove to a paper towel covered plate. Add the onion to the skillet, if using and cook over low heat until brown and caramelized. Add extra canola oil as needed. Set onions aside.

Keeping the skillet on medium high heat, lay the potatoes into the skillet and brown each side. (*I removed some of the bacon fat to reduce the fat content at this stage. If you like your potatoes to have a more “fried” consistency, leave fat as is or add canola oil as needed.)

Place on a serving dish and sprinkle over with bacon and onions to serve.


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