Serves 6 to 8. Recipe is from Inglewood Farm and chef Jaime Hernandez of Juban’s Restaurant and the Red Stick Farmers Market.
8 ozs. bacon, cut into small cubes or strips
8 ozs. onions, shaved thin
4 medium fennel bulbs, about 1 lb., shaved thin
1/2 oz. seasoned salt
1 lb. fresh potatoes, shredded
1/2 oz. fresh herbs
1. Heat a well-seasoned cast-iron skillet on medium heat and render the bacon. Continue to cook until bacon is crisp and golden brown. Remove pan from fire and drain bacon on a paper towel-lined plate.
2. Drain all but 2 tablespoons of bacon fat from pan. Place the pan back on medium heat and add onions, fennel and seasoned salt. Stir gently and cook about 5 minutes. Add potatoes and fold together, stirring gently, about 5 minutes. Add bacon and fresh herbs and fold together once more. Cook until potatoes are tender, another 5 to 10 minutes.
3. Awdd two sunny-side-up eggs for a hearty meal.