Bacon/9 recipes

Microwave potatoes and eggs, a one-bowl breakfast with hash browns, turkey bacon, eggs, melted cheddar, and salsa. Ready in 10 minutes for a fast protein-packed morning.

Traditional Cherokee succotash with lima beans, fresh-cut corn, and smoky ham hocks simmered low and slow with bacon drippings. A hearty, soul-warming side dish.

Classic pan-fried yellow perch with crispy cornmeal crust, finished with lemon butter pan sauce. Fresh-caught lake fish ready in 45 minutes for simple suppers.

Hearty sauerkraut and bean soup with browned pork shoulder, paprika, and beef stock. Partially pureed for a thick, creamy base with a tangy sauerkraut finish.

Pineapples, sweet potatoes and macadamia nuts highlight this Hawaiian style potato salad.

Classic Italian pasta sauce from Amatrice with bacon, onions, tomatoes, and red wine. Rich, savory, and deeply flavored after a long simmer.

Substitute beef with this succulent dish that is simmered to perfection in its own tasty gravy.

Borracho beans (frijoles borrachos) with dried pinto beans simmered with pork and garlic, then sauteed with jalapenos, tomatoes, onions, and beer. Authentic Tex-Mex side dish.

Vegetarian BBQ burgers made from ground walnuts, rice, sauteed onion, and veggie bacon bits with barbecue sauce. Hearty, smoky, and satisfying on a bun with pickles.

Southern-style dried lima beans slow-simmered with smoked ham hock skin, bacon drippings, and a pinch of sugar until creamy and tender. Simple, smoky, old-fashioned comfort food.

Texas-style basting sauce with butter, bacon drippings, lemon juice, Worcestershire, and chili powder. Makes 3.5 cups, enough to mop a whole 5-pound brisket through a long, slow smoke.

Irish kidney soup, a slow-simmered offal classic with veal or beef kidney, beef stock, sherry, and bouquet garni. The pub-style soup of old Ireland.

Irish fadge is a traditional potato bread made from mashed potatoes, egg, butter, and herbs, then fried in bacon fat until golden and crusty on both sides. Simple, hearty, and satisfying.

Rustic skillet hash with leftover roast beef or venison, chunky potatoes, and onions browned in bacon drippings, then simmered in beefy gravy with a touch of chili powder.

Salmon scampi seared in bacon drippings and finished with marsala wine, butter, garlic, and herbs. A pan-to-oven main course served over rice.

Traditional frijoles: slow-simmered pinto beans with onion, garlic, cumin, chile, and bacon drippings. An authentic Tex-Mex and Mexican staple cooked low and long until creamy and fragrant.