o 3 packages Bacon Ends (about .80 lb. each); roughly chopped
o 2 pints Mushrooms, roughly chopped
o 1 large onion, roughly chopped
o 1 bell pepper, seeded and diced
o 1 jalapeño, seeded and finely diced (optional)
o ¼ tsp. garlic powder
o Salt and pepper; to taste
1. Preheat a large cast-iron skillet slowly to medium-high heat.
2. Add chopped bacon to the pan; stirring to break it up, followed by onion. Cook for about 10 minutes, stirring occasionally. Bacon should begin to crisp and onions become translucent.
3. Remove a few tablespoons of fat to a small dish. Add bell peppers, jalapeños and black pepper, stir and cook for another minute.
4. Scoop mixture out with a slotted spoon and transfer to another dish temporarily.
5. Add chopped mushrooms to the hot bacon grease, followed by garlic powder. Cook for a few minutes until crisp on the edges, or to your liking.
6. Return the bacon mixture to the skillet and stir to incorporate. Season with salt if needed.
· Bacon ends lend a ‘meatier’ feel than sliced bacon (and it’s cheaper too!)
· All of the ingredients cook down considerably. It turns out to be a nice, even balance of bacon-mushroom-veg.
· Cooking the mushrooms separately is important to get a nice texture, otherwise they will just steam.