Leek, Bacon & Potato Bake – Deconstructed

1) Render the bacon, fry until the bacon is nice and crispy and dish out bacon bits while retaining the oil.

2) Fry the cubed potatoes in the bacon fat until nicely browned and cooked. Dish out into the same plate as the reserved bacon.

3) Now fry the leek slices on medium-high heat until they are caramelized (browned on the edges and soft). Keep the pan covered, stirring occasionally.

4) Once the leeks are soft, pour in the tomatoes and give it a few stirs. Minced garlic goes in next and stir-fry until fragrant but not browned yet.

5) Pour in the reserved bacon bits and potatoes and season with salt and pepper. Stir fry on high heat until everything is mixed and hot.

6) Serve!

I’d serve this with rice, or replace the potatoes with cooked pasta towards the end of the cooking time. Or have both pasta and potatoes for a carb-loving meal.