I'm well known for my breakfast tacos but the other morning I didn't have tortillas, cream cheese or even refried beans so I was stuck with a six pack of Portuguese sweet bread buns I had purchased at a Somerville bodega, a pound of pork, and a pint of French onion dip.
And thus the New England Naughty Hog was born. Here's how you make one.
Fry up 2 strips (or four for the more adventurous and cardiac unclogged) and in the bacon grease, cook a cup of diced potatoes. I seasoned them with Thyme to add a hint of sweetness. In the opened bun, my base layer is a couple of slices of maple syrup ham, topped with the home fries, then the bacon and a handful of cheese. Try pepper jack for a little kick to it. Broil it til brown and the cheese has melted then slather the other face with the French onion dip. Don't be stingy - the sauce really makes the sammich.
If you want the breakfast version, which I've made a few times, throw some scramby eggs in the mix - which I make with sour cream.
As one of the first to try my latest concoction said, "It just feels good to eat it".
And ironically and unintentionally, I happened to publish it today.