Today is the day you’ve all been waiting for…Greasy Tater Day.
First, a shout-out to my mom because without her, there would be no greasy taters, and thus no Greasy Tater Day.
Second, a warning: if you have high cholesterol, diabetes or acid reflux, you might want to skip these. If you have a death wish and a taste for bacon grease, read on!
What you need to cook greasy taters:
- Iron skillet (you have bought one by now, haven’t you??)
- Half a dozen packages of bacon (maybe a slight exaggeration) or a Miracle Whip jar filled with bacon grease already under the cabinet below your sink
- Several pounds of potatoes (russet will work just fine. No need for fancy fingerlings or crap like that.)
- An onion or two
Feeling brave (and currently healthy)? Here goes…
Chop onion(s). Peel and cut potatoes. Just use your best judgment on size, but you want these things to cook so don’t make them ginourmous.
Dump two or three glops of bacon grease into your skillet and heat on low-ish temperature. Ignore your arteries already beginning to harden.
Once your bacon grease is melted, you want to make sure it’s decently hot, but not too hot. You don’t want to burn the taters right off. Dump in the onions and potatoes. Stir them around a bit to coat them with the bacon grease. Now, you can turn them down to medium-low-ish and cover them with a lid. I don’t have a lid for my iron skillet so you could also just plunk a plate (not plastic) on top.
I honestly don’t know how long to let them cook; maybe my mom will figure out how to comment on this post and let us know :D. Let’s say seven to ten minutes.
Then check them and turn ‘em over. Finish cooking on that side, let them brown as desired. Depending on how much grease you use, how long you cook them and on what temperature, you’ll either end up with something kind of like stuck together french fries or a gooey conglomeration of potatoes and onion.
Scoop them out of the skillet and serve them with…well…anything. For the first eighteen years of my life, I though greasy taters were the only side dish for spaghetti. LOL
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February is Potato Lover’s Month so show your love of the potato by cozying them up with a mess of onions and some bacon grease. Your arteries will cuss you, but your stomach will sing your praises!
