I know. Not a novel combination, but sure it is a winning one! This is a pretty universal dish, I guess. I can’t claim as Latin cuisine, but it is something I grew up eating. My mom would often make this and add beaten eggs just before they were done. The result was a sorta scrambled Spanish tortilla.
This is another no-recipe side dish, just an idea to think of next time you’re serving potatoes.
Potatoes, peeled & cubed
Green onions, chopped
Freshly ground black pepper
After cubing the peeled potatoes, toss them in a pot filled with cool water and salted. Bring them to a boil and cook until tender, but not completely soft–they will finish cooking later. Drain the water and set the potatoes aside.
While the potatoes boil, heat a skillet (large enough to hold the potatoes) and render the fat from the bacon. Cook the bacon until it begins to turn golden but before it is completely crisp. Add the green onions and stir to make sure they don’t brown too much.
Add the potatoes to the bacon & onion mixture, tossing the potatoes to coat in the bacon fat. If the potatoes seem too dry, add a bit of butter to fully coat them. Season with salt & pepper and serve!
The Hubbz and BBoy, being men and lovers of excess, decided that these were just a step away from being baked potatoes. So they topped them with crema fresca (creme fraiche or you could use sour cream) and shredded cheese. And you know what? They DID taste just like a baked potato and it was soooo good! Also, any leftovers are awesome for tacos, whether you add eggs or beans or neither. YUM!