69 potato bacon recipes

Grilled sausage kabobs with bratwurst, Italian sausage, kielbasa, and new potatoes basted in a bacon-beer BBQ sauce. Three sausage varieties on one skewer for the ultimate cookout.

Hearty bacon cabbage and root vegetable soup with carrots, turnip, potatoes, and onion. Smoky, savory, peasant-style winter cooking. Topped with grated Parmesan.

So delicious and much less greasy than your deep-fried ones.

Rich and earthy porcini mushrooms in a traditional Italian soup base. No need to hunt for the lone mushroom piece like from a can. Loaded with rich flavor.

Southern-style okra stewed with Rotel tomatoes and green chilies, bacon drippings, bell pepper, celery, and chili powder. A smoky, spicy side dish that freezes well.

Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.

Quick and easy, belly warming perfect with a pint of German beer.

Easy refried beans made with canned pintos, bacon drippings, garlic, and onion. Mashed in the skillet for a quick, smoky side dish ready in 20 minutes.

Roasted garlic potato soup with crisp bacon, oven-roasted whole garlic heads, and russet potatoes simmered with onions and carrots. Lower-fat creamy soup with bold smoky-sweet depth.

Hot German rice salad with crispy bacon, apple cider vinegar, sugar, onions, and grated carrot. A warm, tangy side dish using the same sweet-sour dressing as German potato salad.

Brithyll a Chig Moch (Trout and Bacon) Welsh recipe

Potatoes O'Brien fried in bacon drippings with green bell pepper, scallions, and fresh basil. A classic diner-style breakfast side dish with golden, crispy edges in 35 minutes.

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

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Red flannel hash with corned beef, diced potatoes, and beets cooked in bacon drippings. The beets give this New England classic its signature rosy-red color and a subtle earthy sweetness.

Veal pot roast (veau dans le chaudron) with garlic-studded veal shoulder braised with whole potatoes and onions in a cast iron pot with no added liquid. The meat makes its own gravy.