Joe found this awesome recipe in Esquire magazine. I really didn’t change up the recipe much so they get all the credit for this one. And I guess Joe gets some credit for persuading me to make it! I believe you could sub sweet potatoes for this to make it more Paleo-friendly, however I haven’t personally tried it. My guess is they won’t get as crispy, but I imagine they would still be delicious. We had this for dinner and I served it with some fried eggs from the Farmer’s Market and fresh fruit. So good!
I’m at the half-way point in my pregnancy! I feel like 20 weeks is a huge milestone for pregnant women. I’ve been looking forward to this point since I found out I was pregnant. I’m not sure why but it feels good to be here. I can look back at the past 20 weeks and see how my pregnancy, me and the baby have progressed so far and look towards the next 20 or so weeks at what’s to come. I also think hitting this point has put me in “Oh, crap!” mode. I’ve gotten my registry list pretty complete though I need to narrow it down some so we don’t end up with tons of stuff we don’t need.
The countdown to the baby reveal party on May 17 has officially begun! We had our “big” ultrasound yesterday and it went great. It was actually pretty quick and they were able to determine the sex and hide it in an envelope for us. I cannot wait to find out!
The big thing I’m researching right now is cloth diapering. I found some really good blog posts here and here. There is a free cloth diapering class in Austin that I want to attend as well. I’m really leaning towards this for our baby and I think Joe is pretty much on board. Then it will be determining the best system to use and making sure we have everything ready before baby comes.
Does anyone have cloth diapering experience, good or bad?
The Best Bacon Hashbrowns Recipe
Ingredients
- slices thick-cut all natural bacon
- potatoes (not peeled)
- grass-fed cheddar cheese (shredded)
- scallion (sliced thin)
- Salt and pepper
Directions
- Recipe adapted from Esquire magazine. Delicious crispy hashbrowns made at home topped with bacon cheddar cheese and scallions. A great breakfast side or even make these for dinner!
- Lay the bacon strips flat in a 12-inch cast-iron skillet over medium-low heat. Allow the bacon to cook slowly in order to render out the fat.
- Shred the potatoes with a shredding attachment on a food processor or a box grater. Lay the shredded potatoes on a clean kitchen towel and wrap the towel around the potatoes into a ball. Run it under cold water to rinse off some excess starch and squeeze well to get all the water out.
- When bacon is done remove from the pan to a paper towel-lined plate. Pour off some bacon grease if there is too much. You should have a layer coating the entire bottom of the pan. Turn the heat to high and add the potatoes in a single layer. Season with salt and pepper.
- Let the potatoes sit for 3 minutes. When it starts to crisp up flip the potatoes in sections and turn the heat down to medium-high. Season this side with salt and pepper. Let cook another 3 minutes until crisped on the other side and cooked through.
- Take potatoes off the heat and sprinkle with cheese scallions and two strips of crumbled bacon. Serve with fried eggs extra bacon and fresh fruit.