In the years that we have been married, I have tried to substitute low-sodium bacon and even turkey bacon with hopes of converting him to something a *little* bit healthier, but he knows his bacon and he loves the good full-of-fat stuff.
I figure all things in moderation, right? A little fatty bacon now and then never hurt anyone. 🙂
I made these potatoes as a side dish for our dinner, but my husband ate them for breakfast the next day and declared them the perfect breakfast food. So, use them as either!
1/4 pound bacon, diced (you can cook it first if you like, but you don't have to)
2 medium onions, thinly sliced
4 medium potatoes, cut into large cubes
1/2 pound cheddar cheese, shredded
salt and pepper
2 Tablespoons butter
green onions, thinly sliced (optional- but they are so yummy)
Line slow cooker with foil, leaving enough overlap potatoes when finished (this will help the potatoes not to stick to the edges and to help them steam. It will also keep them from getting mushy.). Layer half each of the bacon, onions, potatoes and cheese in the slow cooker. Season to taste and dot with 1 Tablespoon of butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with 1 Tablespoon of butter. Overlap with remaining foil. Cover and cook on low for 6-8 hours (or on high for 4 hours).