1 pound small Florida gold potatoes
½ pound Florida green beans, trimmed
½ red onion, sliced thin
4 slices bacon, cooked and crumbled, reserve 2 tablespoons bacon grease
2 tablespoons fresh herbs, such as parsley and thyme, finely chopped
½ lemon, zested and juiced
Sea salt and fresh ground pepper, to taste
Fill large pot with water and bring to a boil, add 1 tablespoon salt, and boil potatoes until fork-tender, about 10 to 12 minutes. Remove and drain water.
Preheat a large sauté pan or cast iron skillet over medium-high and add bacon grease. Add sliced onions to pan and cook for 3 to 5 minutes until almost caramelized. Mix in potatoes and continue cooking until the potatoes are starting to turn slightly golden brown. Add in green beans and continue to sauté for another 5 to 7 minutes or until slightly tender. Season with salt and pepper and add fresh lemon juice and zest. Garnish with crumbled bacon and serve warm.
Fresh tip: If there are left-overs it would make a great addition to soup the following day
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