My father is an amazing cook. From great soups to a simple steak on the grill everything he prepares is absolutely delicious. One of my fondest memories were our weekend morning breakfasts and one dish that was always gobbled up were my dad's breakfast potatoes. So this weekend I decided to make a big batch for my friends.
The team from The Spice Hunter sent me a big box of spices to try out. One of the mixes, Asian Dipping Sauce Blend, had all of the seasonings that I thought would taste delicious in the potatoes. The Spice Hunter has a line of freeze dried spices that are amazing when rehydrated.
The mixture of spices include freeze-dried green onion, freeze-dried garlic, freeze-dried ginger and freeze-dried leeks. Usually my father uses Season All, but I thought this would give the potatoes an interesting twist.
Here is what you need:
- 1 lb. of bacon, chopped
- 1 medium yellow onion, chopped
- 2 heaping tbsps of The Spice Hunter Asian Dipping Sauce Blend
- 4 cans of cooked and sliced potatoes
- Freshly ground black pepper
Cook the chopped bacon in a large saute pan for about 3-5 minutes or until the bacon begins to brown and the fat has rendered off. Add in the onions and saute till translucent. Toss in the spices and potatoes and cook the potatoes until lightly brown.
Add pepper to taste and serve.