- Servings: 6-8
|4||or 5 Large Firm Potatoes Like Yukon Gold, with skin on|
|1 lb||Lean Bacon, chopped into ¼" pieces|
|½ cup||Minced Dried Onion|
|½ lb. sliced||Mushrooms|
|Sea Salt, to taste|
|Fresh-ground Pepper, to taste|
|1 tsp||Hot Sauce, or to taste|
Using a food processor with the slicing blade, the slicing side of a cheese grater, or a sharp knife, slice unpeeled potatoes thinly, about 1/8-inch thick. Chop bacon into 1/2-inch pieces. Place bacon in a large, heavy nonstick skillet. Evenly sprinkle the dried minced onion over the bacon. Evenly spread the sliced mushrooms over the bacon and onion. Top with the sliced potatoes. Sprinkle sea salt and pepper over the top of potatoes. Season with hot sauce, if desired. Turn heat to medium; pour beer over the potatoes and cover. Cook until the potatoes are crisp-tender, about 20 minutes, without uncovering or stirring. Remove cover and gently turn contents of the skillet to mix ingredients, without breaking up potatoes. Leave skillet uncovered to brown the potato mixture, 10-15 minutes, turning occasionally. Serve warm with eggs of choice for a main dish, or alone as a side dish.
Great main dish served with any kind of eggs, or as a side dish for a main course at dinner. This is a great dish for a brunch or pot luck, as it does very well in a steam tray or keeping warm in a crock pot. Reheats well, too.