It is perhaps not advisable to follow an Elvis Presley diet for more than a meal or two. But for one? Let us take care of business. Fried bacon, onions, potatoes, soft white bread sliced with mustard: this is a glorious, if greasy feast. Presley led a life in which he snacked without guilt. Although he never heard of it, he lived deeply within the Greek philosophy of eudaemonia, meaning “human flourishing.” Try it for lunch some time. (Sam Sifton)
Ingredients
- ½ pound bacon
- 2 small russet potatoes (about 3 ounces each), peeled, sliced 1/4-inch thick
- 2 small yellow onions (about 2 ounces each), peeled, thinly sliced crosswise into rings
- Salt and pepper to taste
- 2 large slices country-style white bread
- Mustard to taste
- Nutritional Information
Nutritional analysis per serving (1 serving)
1334 calories; 92 grams fat; 30 grams saturated fat; 0 grams trans fat; 40 grams monounsaturated fat; 15 grams polyunsaturated fat; 82 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 41 grams protein; 149 milligrams cholesterol; 1898 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 sandwich
Preparation
- Fry the bacon in a heavy cast-iron skillet to desired doneness and drain on paper towels. Heat the bacon drippings over medium heat, add the potatoes and onions and sprinkle with salt and pepper. Fry until the potatoes are browned and crisp on the outside and tender on the inside and the onions are tender. (Do not turn the potatoes until they are crisp.) Taste for seasoning.
- Grill or broil the bread until toasted on one side. Smear the untoasted sides generously with mustard and layer the bacon, potatoes and onions on top of one mustard side. Cover with the remaining bread, mustard side down.
35 minutes
Dining and Cooking