Leek, Bacon and Potato Jumble

Occasionally, dinner just seems beyond me.  I don't feel like making it, I am tired from the day, and the last thing I want to do is prepare dinner.  I used to feel this way a lot more when I was working, so I always loved having a few go-to meals that were simple, straightforward, and didn't require a lot of dishes.  If only I had this recipe when I was working!  It is a tasty one!  

Leeks were an unknown vegetable to me before we moved to Texas.  I think I had heard of them before, but I didn't know what they were.  They are in the onion family, but so much better than onions (I think!).  They come in a big stalk with fronds at the top. Chop off the fronds and the bottom of the white part with roots attached, and then slice and wash the leeks.  They are an absolute favorite for me now.  I include them in as many recipes as I can get away with, and you should too.  If you haven't tried them, this is an easy and delicious way to cook them. 

This recipe is a definite win, and will go over well with all you bacon-lovers!  Happy Cooking! 

Leek, Bacon and Potato Jumble:
serves 2 as a main dish or 4 as a side dish

Balsamic Reduction:
1/2 cup balsamic vinegar

Potato Jumble:
3 slices thick high-quality raw bacon, diced
1 large leek, leafy green top and white bottom removed, thoroughly washed and sliced
2 large russet potatoes, washed and diced
1 Tbs butter
salt and pepper to taste

Directions for Reduction: 
Begin by pouring your vinegar in a small saucepan.  Bring the vinegar to a boil, then reduce the heat to a simmer and let it cook for about 5 minutes, stirring often, until it begins to thicken.  Once it has thickened, remove from heat and let it rest until the jumble is done.

While you the reduction is simmering, begin cooking the rest of the jumble.

Directions for Jumble: 
In a frying pan, take your diced, raw bacon, and cook over medium/low heat for 5 - 7  minutes, until it begins to brown.  Remove from pan, leaving the grease behind. Set aside the bacon pieces.

Now, add your sliced leeks to the bacon grease, and cook until the leeks are very soft.  Do not let them brown.  Carefully remove them from the pan, leaving any remaining bacon grease behind.  Set aside.

Put your diced potatoes in the pan, and cook them, stirring and flipping often, until they can easily be pierced with a fork and are beginning to brown.  Once the potatoes have reached this point, add the leek and bacon back into the pan, and add the butter., salt and pepper.  Cover and let the mixture heat back up and the butter melt.  Toss the mixture a few times in the frying pan, until everything is sizzling and hot.

Remove from the frying pan, and dish into shallow bowls or onto plates.  Pour the balsamic reduction over the top of the jumble.  Enjoy!