McMurphy’s Kickass Homefries

McMurphy's Kickass Homefries
Recipe type: Breakfast
Cook time: 
Total time: 
  • 2 Russet or Yukon Gold potatoes
  • ½ green bell pepper
  • ½ onion
  • 2 strips bacon, roughly chopped
  • butter
  • salt & pepper
  1. Make sure your potatoes are washed & diced. Leave the skin on.
  2. Put the potatoes in a pot of water, approximately 3 qts, with 1 tbsp of kosher salt on the stove. Turn hear on high & bring to a boil until potatoes are fork tender.
  3. Dice the onion & bell pepper. In a cast iron skillet, render the bacon with the onions & peppers on medium heat.
  4. Strain potatoes & throw into the cast iron skillet with the peppers & onions & a pat of butter.
  5. Really mash down with the weight of another skillet, & set on medium-medium low heat until you finish cooling the rest of your breakfast, about 5-10 minutes. The bottom should form a nice crust on it.
  6. Salt & pepper to taste. Add a dash of hot sauce if you like.


Moony’s Tasty Tortilla Wrap Rollups

Submitted by MoonSpinner
Serves 30


6 large wheat or flour tortillas 1 tub spreadable green onion cream cheese
1 can black olives 1 box pre-cooked bacon (approx. 12 slices)
1 pkg deli thin smoked ham salt to taste


  1. Lay tortillas out flat; spread a thick layer of cream cheese.
  2. Spread a layer of chopped black olives.
  3. Place 3-4 slices of the thin ham (spread flat for easy rolling later).
  4. Heat bacon for 20 seconds until warm (DO NOT OVERCOOK – hard bacon will not roll well) & place on tortillas in the opposite direction of how you will roll to ensure that when you cut the rollups every piece will have bacon.
  5. Roll up tightly, then slice into 5 pieces & secure with a toothpick.
  6. Best if served at room temperature, but are great to make ahead for parties & store in fridge overnight.

Chef’s Note: Make sure to use pre-cooked bacon; it works best because of the thinness & flexibility. For a lighter version, substitute deli thin smoked turkey for ham. turkey bacon if you find it uber-thin, & low-fat cream cheese.

Sweet & Hearty Chili

Submitted by TheRob


1 lb ground sirloin 1 lb ground beef
½ lb thick cut bacon 1 pkg mild or hot chili season mix
1 pkg Original Chili season mix 1-16 oz can Red Beans (or chili beans)
2-16 oz cans Seasoned Diced tomato sauce salt & pepper
paprika chipotle hot sauce (optional)
hot sauce ¼ c. sugar
¼ c. dark brown sugar


  1. Add red beans & tomatoes to a large pot. Set to low. Brown ground sirloin in a skillet on medium-high. Add salt & pepper to season. Just a little bit, be sensible.
  2. Now is the good part. Take a couple of pinches of your sugar & add to the browning sirloin. Do the same with the brown sugar. If there is a good amount of fat/grease, drain. Leave a little to help with the chili mix.
  3. Add the Original Chili season mix to the ground sirloin. Add to the pot with red beans & tomatoes.
  4. In a skillet, brown the ground beef. Once again add salt & pepper, pinches of brown & regular sugar.
  5. Take chipotle hot sauce & regular hot sauce & add a couple of shakes around the browning beef. (How much you add here determines the real hotness of the chili. None to little for just a sweet & mild chili or more for sweet & hot, & a good amount like me for the real sweet & fire in your mouth!!)
  6. Keep the fat/grease & add to pot with red beans, tomatoes, & ground sirloin. Add mild/hot chili seasoning. Slice the bacon into smaller bite sized pieces.
  7. In skillet take the thick sliced bacon pieces & cook in previous fat/grease that is left & the seasoning. As the bacon is cooking, add the rest of the sugars to the pot with everything else. When the bacon is finished, add to pot & let simmer.
  8. Enjoy with saltine crackers.

Chef’s Note: “Fucking copyrighted”

Potato Soup

Submitted by Wally
Serves 6


2 carrots 2 stalks celery
4 cloves garlic 1 medium onion or 3 shallots
6 medium potatoes 1 box chicken stock or broth
1 bunch fresh parsley or 2 tbsp dried 3 cans condensed milk
2 tbsp butter 2 tbsp flour
6 dashes Worcestershire sauce 8 dashes Chalula Hot Sauce (or your favorite)
½ slab of cooked bacon salt & pepper


  1. Slice carrots, celery, & potatoes into bite sized pieces & place into a large stock pot or Dutch oven. Thinly slice garlic, onlion (or shallots), & parsley & add to the vegetation.
  2. Add chicken stock to pot until it just covers the vegetables; if thgere is not enough to cover then add water until covered. Bring to a boil then simmer until carrots & potatoes are fork tender.
  3. In a small sauce pan, melt butter over medium heat & add flour after it has melted. Whisk until smooth & fully combined. Continue to whisk & add 1 can of condensed milk as the roué begins to thicken & boil. Add a second can of milk & allow roué to thicken.
  4. Add your roué & remaining can of milk to the vegetables & allow the new mixture to return to a simmer. Add Worcestershire sauce, hot sauce, cooked bacon, & salt & pepper to taste.
  5. Allow the soup to come back to a simmer & allow to simmer about 1 hour on low heat to allow flavors to combine. Serve & enjoy.

Chef’s Note: You can also make this into Clam Chowder by adding 1lb of steamed fresh clams (12 oz canned clams, drained works too) to the soup about 10 minutes before serving. Make it into a chicken corn chowder by adding 4 boneless, skinless chicken breasts (boiled & shredded) & 1 can whole kernel corn into the soup at the same time as the sauces, bacon, and spice (step 4). If thickness of soup is not to your liking when completed, whisk 1 tsp of cornstarch & 1 tbsp of water together until the cornstarch is dissolved. Add this mixture to the soup & it should thicken immediately. Be aware that the roué will not thicken until it reaches a boiling point.

Tagliatelle with Chestnuts & Pancetta

Submitted by *Vilification*
Serves 4


3 oz. pancetta (Italian unsmoked cured bacon), chopped 1 tbsp extra-virgin olive oil
1 small onion, fine chopped 4 garlic cloves, crushed
2 tbsp fine chopped fresh sage 8 oz. peeled roasted whole chestnuts, coarsely crumbled
8 oz. dried flat egg noodles such as tagliatelle or fettuccine 2 oz. finely grated Parmigiano-Reggiano
2 tbsp unsalted butter 1 tbsp fine chopped fresh flat-leaf parsley


  1. Pancetta by Patent and the Pantry on FlickrCook pancetta in oil in a 12″ heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
  2. Add onion & cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic & 1 tbsp sage & cook, stirring, 1 minute. Stir in chestnuts & remove from heat.
  3. Cook pasta in a 6- to 8-qt. pot of boiling salted water according to package directions. Reserve 1½ c. cooking water, then drain pasta in a colander & add to pancetta mixture in skillet.
  4. Add 1 c. reserved cooking water along with cheese & butter & cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute.
  5. Add salt & black pepper to taste & serve sprinkled with parsley & remaining tbsp sage.