Potato and Bacon Ends Slow Cooker. My uncle showed me a cool trick to turn cheap bacon scraps into a yummy full meal. These potatoes taste super good with them!
This easy 4-ingredient slow cooker meal uses bacon ends to make tasty potatoes and onions. The bacon fat melts in slow, making everything soft, sweet, and crispy. It’s cheap comfort food for busy days—toss it in and enjoy the great smell later! (50 words)
Serve right from the pot with a spoon. Pair with salad, veggies, or green beans. Add bread to sop up juices. For dinner breakfast, top with eggs. Kids love cheese or sour cream on it.
Ingredients
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2 pounds russet or yellow potatoes, washed and cut into big chunks
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12 ounces bacon ends and pieces, chopped into small bites
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1 big yellow onion, cut into thin half-circles
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1 teaspoon kosher salt (add more after cooking if needed)
Potato and Bacon Ends: Directions
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Wash potatoes well. Cut each into 6–8 thick chunks. Keep skins on for taste and shape.
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Cut onion into thin half-circles so it gets soft and sweet in bacon fat.
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Chop bacon ends into bite-size pieces. Mix of fat and meat makes it yummy—no need to make even.
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Spray or grease slow cooker inside to stop sticking and ease cleanup.
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Put half potato chunks in bottom, spread even.
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Add half onions on top, sprinkle half salt.
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Spread half chopped bacon over onions so fat drips down.
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Layer rest: potatoes, onions, bacon, then last salt.
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Cover and cook on LOW 6–7 hours, or HIGH 3–4 hours. Potatoes soft when poked with fork; bacon done. Don’t peek much.
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Stir gently from bottom to mix in bacon fat and bits. Taste; add salt if needed.
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Leave lid off 5–10 minutes on WARM to let steam out and keep top bacon crisp. Serve hot!