Recipe courtesy of Anne Burrell
50 min
20 min
2 servings


  • 2 slices thick-cut bacon, cut into lardons
  • Olive oil
  • 1/2 onion, finely diced
  • Kosher salt
  • Crushed red pepper flakes
  • 12 ounces russet potatoes, peeled and cut into 1/2-inch dice
  • 1/4 bunch chopped fresh chives, plus more for garnish


Place the bacon lardons and 1 teaspoon oil into a saute pan and place over medium heat, rendering out the fat and allowing them to get crispy. Add the onions, salt to taste and a pinch of crushed red pepper flakes. Cook until the onions are translucent and very aromatic, about 5 minutes. Add the diced potatoes and toss to combine. Season with salt and cook until the potatoes brown. If you find that the potatoes are sticking, add a touch of oil. When the potatoes are cooked through, 12 to 15 minutes, add the chives and toss to combine. Garnish with more chives and serve. That's a yummy potato!

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