Growing up my Mom made us breakfast every morning before school. Not sure why but my Dad always called it a “sawmill breakfast” Breakfast meat, eggs, potato and some toast. A perfect way to nourish your chubby little spawn:) I do like making breakfast on Saturday’s and Sunday’s. Nothing fussy but more substantial than your average morning rise.
We started cooking bacon like this a few years ago. If you are a crispy bacon person this is your technique. First off you must go low and slow to render that fat out over time. It also lays down perfectly flat. I use a 300 degree oven and arrange them on a wire wrack atop a sheet pan. Today I topped it with a touch of brown sugar and cayenne.
So divine and you can keep some for use later in the week.
I also had three small potatoes left over so I thought I would make a potato hash thing. Frankly it sucked. I grated the potato and about half an onion and even crumbled in a touch of bacon. The potato itself wasn’t made for this and I didn’t like how it turned out.