Peas with Bacon and Potatoes - Guisantes con Jamon

 Ingredients - Serves 4:

  • 4 slices bacon, diced, or 3 oz diced pancetta

  • 1 large russet potato

  • 8 oz frozen or fresh peas (cooked)

  • Olive oil

  • Salt and pepper, but use very little because the bacon or pancetta has a lot of salt

    • Note: per my kitchen tips, I use Morton’s kosher salt. If you use Diamond kosher salt, you will have to adjust.

  • Sprinkle of smoked paprika

  • 1 egg per person

Peas and bacon grouped.png

Directions:

  • In a heavy bottom skillet, cast iron works best, on medium-high heat, add diced/chopped bacon and cook until just crispy.

  • Add diced potatoes. Season with salt and pepper. The bacon/ham has salt, so easy does it. Start with 1/2 teaspoon then adjust.

  • The more consistent in size the potatoes are cut, the more evenly they will cook. Cook until just tender and starting to brown.

  • Add frozen peas (If using fresh peas, cook them first), then add to potatoes and bacon.

  • While the peas are heating through, in a separate skillet, fry 1 egg per person in a solid amount of oil.

    • You want to fry the egg. It is messy, but worth it. Notice the crispy edges (above)? You will thank me later.

  • Serve the peas and potatoes and top with the fried egg and a little sprinkling of smoked paprika (optional).