Here in Louisville we have more restaurants per capita than just about any other city in the nation. We like to eat! One of the most popular brunch places was called “Lynn’s Paradise Café” because of its delicious food and quirky charm. Unexpectedly Lynn’s closed down, and I was left scrambling to recreate some of the dishes that made me love Lynn’s to begin with. This recipe is my take on one of their brunch items, the BLT fries.

We all know what a BLT is traditionally, so this brunch dish takes that old classic and tries to improve upon it with some amazing textures and flavors. To be clear, and up front, lettuce is not in this dish. For this recipe I use parsley to work as the “lettuce”, but there is certainly room to add sautéed spinach in there if you really want those leafy greens. I love the textures and the different flavors this dish offers. The crispy starch of the potatoes, the light acidity of the tomatoes, the rich fatty crunch from the crispy bacon and a creamy sunny side up egg…you just can’t beat this for brunch.

 

BLT Fries

Serves 2                      Prep Time: 10-15 minutes              Cook Time: 20-30 Minutes

6 strips of bacon diced

2 large potatoes (4 medium) diced

4-5 green onions sliced

½ jalapeno minced

1 Tbsp Parsley minced

1 Tomato diced

2 Eggs

 

Heat a large cast iron skillet over medium high heat. Add in the diced bacon. Cook and stir until the bacon is crisp. Remove the bacon from the skillet, retaining all the bacon drippings in the skillet. Add the diced potatoes to the hot skillet and grease. Season with salt and pepper. (I like to add a little extra seasoning here, chili powder, blackened spices, cumin, whatever you like). Toss the potatoes in the hot skillet until they are all coated, cover and let stand for 5 minutes. Remove the lid and toss the potatoes. You want to try to give all of them a chance to get crispy on the bottom of the skillet. Continue to cover, stir, cover until the potatoes are crispy, fork tender and have a golden brown color to them. 20 minutes typically does it for me, but depending on how large or small you diced the potatoes will make the cooking time vary.  Just remember to toss them every 5 minutes or so to keep the bottom from charring and the top from just being mushy.

                While the potatoes are cooking, dice up a tomato and put in in a small bowl. Slice the green onions, and throw the green portion of the onions into the bowl with the tomatoes. Add about 1 Tbsp of fresh minced Italian parsley to the mixture. Season with salt and pepper, toss and set aside.

                When the potatoes are nearly done, add the white portion of the green onions, and ½ of a fresh jalapeno to the skillet. Toss to combine, and cook for another couple of minutes. Transfer the potatoes to a plate for serving. Add the crispy bacon to the potatoes. To that add the diced tomato and green onion salsa.

                Heat a skillet over medium heat. You can use the same skillet you have been using, but you probably want to wipe it out with a paper towel or something first. Once the skillet is hot give it a quick spray with cooking spray, or just a little dollop of butter. Add an egg to the skillet and cook without turning it until the white has completely set up. Season with a little salt. Place the egg over your skillet fries, bacon and tomatoes. Enjoy!