| Beer and Bacon Potato Salad is my boozed up version of Hot German Potato Salad. Traditional Hot German Potato Salad is made with a vinegar based dressing and slightly sweetened. In my potato salad, I'm using beer and malt extract. This dish also freezes very well, and is wonderful for breakfast topped with eggs over easy. |
While the potatoes are cooking, fry up the bacon bits (you can use bacon end and pieces as well) over medium heat. You want to make sure the fat renders out. Having the fat is critical for this dish. If there is not enough fat or if you are vegetarian, you may substitute 1 cup of butter. Once most of the fat is rendered, add the onion and cook until the onions are transluscent. Remove most of the bacon and onions from the pan. Leave the fat in the pan. The potatoes should be done by about now.
Drain the potatoes, and carefully place into the hot frying pan full of bacon fat and/or butter. Allow the potatoes to fry until they are golden brown on the bottom. You might need to do this in 2 batches. Once the bottom is fried, mix the potatoes around and scrape the bottom of the pan. You want to mix the potatoes and fat together with the crusty yummy bits. Add the malt extract, apple cider vinegar, and about 1/2 cup of beer into the mix with the burner on low. The bottom should continue to cook. Add more beer until the potatoes are somewhat smashed. Add more beer until the potatoes reaches the consistency you like. I used about a cup and a half of beer. Taste the potatoes as you cook as well. It may or may not need more malt extract or beer as needed. Also, use very good beer. No cheap stuff. No amount of bacon fat can cover up bad beer taste. Add salt and pepper as needed.
Potatoes are baking.
Finished product! Heart attack on a plate!
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