You say that like it’s a problem, not an opportunity.
Consider that pork fat and potato are always a magic combination. Now contemplate the role of gypsy bacon.
Mmm, two types of pig meat.
So, as before, you slice your potato slices and boil until cooked. While you do that, you dice a slab of gypsy bacon and throw it in a pan with your leftover pork fat from the roast.
Once it’s getting close to the nice crisp finish that bacon ought to have, you start chucking your chunks of pre-cooked potato into the pan, frying them up in the sizziling fats, stirring the whole mess together until the potato is golden brown.
Drain the fat off, serve with token vegetables.
SO gross!
You’re wrong. So delicious.
Err, what is gypsy bacon?
It’s type of bacon that’s dry-cured and comes in a slab, rather than thin slices.
Is it made of gypsies?
(http://flickr.com/photos/diastema/64350565/#comment18036275 is a recipe for awesome [the recipe was on the nytimes website for a while]. I change the seasonings of it for great justice.)