Bacon Floodies

I’d never heard of them, but the YouTube algorithm thought I would be interested. It was correct.

These are easy enough that I didn’t even use the recipe.

• I made a half-cup of mashed potatoes from dehydrated “gems” (we tripped over these at a local grocery store; they’re the best of many different brands I’ve tried – and I’ve never seen them again, locally; I want to order some other stuff from that site to see if it’s just as good).
• Chopped and fried three slices of bacon. Just grocery store bacon. We’re out of the good stuff from Dakota Butcher. We’ll get more when we buy the next faux-quarter cow (they leave out all the icky stuff), but we’re waiting until the last two trips are off the credit cards (which is delayed due to various cash-flow latencies).
• Just guessed at flour and milk amounts aiming for about 1/3 of the potatoes worth of fairly thick batter. After mixing in the potatoes, which turned the batter into paste consistency, I added a bit more milk.
• Fried it in the bacon pan. I went for the posh version because I have egg rings that I never use, so why not? Temperature was a bit tricky. Too low and the bacon fat starts soaking in rather than frying. Too high and the outside burns before the inside cooks, which is just cooking the flour, since the potatoes and bacon are already cooked.
• Poached an egg. That’s my best, yet. I don’t often poach eggs and I’m not very good at it. That was also the second attempt. I was trying to crack the egg into the water and it would stop spinning before I got the egg in. By the time I grabbed a custard cup, the yoke was broken, so I used another egg (and tossed the other one back into the ‘fridge).

I made enough for two. The second one is a bit overly toasted on the bottom (i.e. burned) because I was too busy eating the first one to pay attention to when to flip it.

Highly recommend these. They are very simple and very tasty.