When we were kids, my grandparents used to cook this for us. Escarole gives the bacon, potatoes, and eggs a wonderful flavor.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 potatoes
- 4 large eggs
- 1 pound bacon
- 1 medium head escarole
- ¼ cup apple cider vinegar
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon drippings.
- Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and vinegar. Cook until escarole becomes wilted and serve warm.
Nutrition Facts
| Calories | 575 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 176 mg |
| Dietary Fiber | 7 g |
| Protein | 18 g |
| Saturated Fat | 13 g |
| Sodium | 709 mg |
| Sugars | 2 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Without the eggs, this is a recipe my Grandmother made quite often when I would visit her. Brings back a huge amount of nostalgia and I’ll be trying it with eggs tomorrow!
no changes love the resapy
Yum….This is Authentic. Great combination of flavors.I think the escarole adds a good balance to the vinegar. Thanks for posting Karen!!
I like the idea of no sweetener and with all that bacon I know why no salt was used. But for health reasons, I had to replace the drippings (with all the saturated fats) with olive (or other healthy) oil I had on hand. I might try to swap the low sodium bacon for low sodium ham or turkey in the future.
I like the idea of adding escarole (as in wilted green salads) but this recipe seems to have several ingredients missing- onion, sugar. It was very vinegary. I ended up making a more tradtional dressing and tossed with the bacon-potato-vinegar mixture to salvage the dish.
Awesome!.. I didn’t have a lb of bacon, although I probably would have cut that in half… I used what I had which was about 3 slices,next time I’ll use more. I also didn’t have escarole, so I sliced up celery and added it to the hot bacon to cook a little towards the end. I also added salt, pepper and a little paprika for the top.. The flavors of egg, bacon, celery combined with the vinegar were delicious!.. The vinegar mellowed as it sat for a while… I will make this again!
Fantastic! I added Kalamata olives, celery, and onion to the recipe – and it was a knock-out!
This recipe is very tasty. A very good potato salad to try away from the normal version.