She always knows how to pack in the flavor. Fortunately, she learned a bunch of cooking skills that can easily be passed down to you. (If she didn’t teach you about baking bacon, you’re missing out!)
Want to cook like Grandma? You’ll need to learn how to save bacon grease.
Why Is Bacon Grease So Good?
This kitchen secret has been around for decades, so you can bet it’s something Grandma picked up when she first found her footing in the kitchen.
Sure, saving bacon grease might sound strange, but it has its fair share of perks. Not only does it keep food from sticking to your pan, but it also pumps up the flavor when added to eggs, potatoes, greens, cornbread and other recipes.
How to Save Bacon Grease
Luckily, Grandma’s secret trick isn’t hard to master. Here’s what to do:
Step 2: Let the bacon fat cool in the pan as you scarf down your breakfast.
Step 3: Once the greasy goodness has started to solidify, scoop up the remains with a spatula and stow it in a tin or jar for safe keeping. Some people store their bacon in a cool, dark space underneath their sinks (really!) but the refrigerator is also suitable.
How Long Can Bacon Grease Last?
The jury is still out on that. While some people say it’s good for up to a year, others argue that it goes bad after a few weeks’ time.
Our advice is to check in on your grease every few weeks—and toss it out if it smells questionable (try these other tricks, too). For best results, strain the grease to remove any bacon bits that can speed up the spoiling process.
Now the only thing left to do is figure out how you’ll use your leftover bacon grease. We have some ideas…
Breakfast Potatoes That Would Be Better with Bacon Grease
Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. —Barbara Beasley, Beaumont, Texas
Topped with a rich cinnamon cream, these pancakes are an ideal dish for celebrating the tastes and aromas of fall. —Tammy Rex, New Tripoli, Pennsylvania
I keep frozen Tater Tots on hand for meals like this yummy Tater Tot casserole. It’s a super brunch, breakfast or side dish for kids of all ages. —Nancy Heishman, Las Vegas, Nevada
My kids love loaded potatoes in restaurants, so I modified them to make at home. Using the microwave for the potatoes will save you about 10 minutes. I also use thin-skinned red potatoes instead of russets to save on peeling time. —Tena Kropp, Aurora, Illinois
My four young children are experts eating with their hands. These “brunchskins” with veggies make easy finger food they love to handle. —Mindy Campbell, Rapid City, Michigan
These delicious enchiladas are equally good made with cubed ham. Prepare ahead, refrigerate and bake when ready for a convenient breakfast twist. —Deb LeBlanc, Phillipsburg, Kansas
When my husband trained for the Senior Olympics, I looked for healthier recipes like these spicy sweet potatoes. Whip up some eggs and serve together. —Marla Clark, Albuquerque, New Mexico
Easy and delicious, this hearty dish's been appreciated whenever I've served it...breakfast, lunch or dinner. Reheated or cold, the leftovers are also great!
We—my husband, our 8-year-old daughter and I—live in a suburb. But our back windows look out at mountains, farms, horses and cows.
I have always been fascinated with Amish culture, especially the cooking! I came across this old recipe years ago, and it's my husband's very favorite side dish. —Barbara Braatz, Greendale, Wisconsin
Yes, we call this savory dish a “breakfast” hash, but with delectable ingredients like mushrooms, cheddar cheese, zucchini and taters, we’re betting your family will love this meal at any time of the day. —Simple & Delicious Test Kitchen
Wedges of crispy Hash Brown Apple Pancake make a fast and fabulous side dish the whole family will savor. Laced with onions, chives and Swiss cheese, they take only minutes and would go well with all kinds of entrees.—Susan Hein, Burlington, Wisconsin
I created my hash to taste like a dish from a northern Arizona restaurant we always loved. We round it out with eggs and toast made from homemade bread. —Denise Chelpka, Phoenix, Arizona
Slow cookers aren't just for making dinner. I make this often if we're having company overnight. With just a little planning and not much work, I can prep it the night before and have a lovely breakfast waiting in the morning. —Barb Keith, Eau Claire, Wisconsin
I first tried these tasty treats at my sister's house and thought they were the best I'd ever had. They're easy to make, and the fudge frosting tops them off well. When I make them for friends, the recipe is always requested. —Pat Davis, Beulah, Michigan
To keep my family going all morning, I start with lean ground beef and spices, then sneak some spinach into this protein-packed dish. —Jennifer Fisher, Austin, Texas
Talk about a fun way to use holiday leftovers! Making this turkey and stuffing patty is so fast. The family looks forward to this breakfast treat every year. —Kellie Ferea, Casa Grande, Arizona
This hash full of red potatoes, sweet potatoes and sausage brightens up any day. We spread the love throughout the week and pile leftovers into burritos and casseroles. —Jamie Burton, Highlands Ranch, Colorado
When family stays over after a holiday dinner, we make sweet potato dumplings, bacon and eggs for breakfast. Later, we even serve dumplings for dessert. —Mary Leverette, Columbia, South Carolina
Pizza for breakfast? Kids of all ages will love making—and munching—this hearty meal-in-one made with convenient crescent rolls and frozen hash browns. It's even great for camping! —Rae Truax, Mattawa, Washington
This crave-worthy casserole has a golden hash-brown crust that's topped with sausage and veggies. My favorite part is the surprise layer of gooey Gruyere. —Anuja Argade, Foster City, California
Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin
Who knew there was such a thing as healthy corned beef hash?! Loaded with red potatoes and deli corned beef, our lightened-up version of corned beef hash delivers fresh flavors and a dose of fiber. It's so spot on, you'll swear you're in a diner. —Taste of Home Test Kitchen
For a satisfying brunch, try some sausage and potatoes! I never have to worry about leftovers with these tasty potatoes—everyone loves them and the pan always empties. You can also serve these as a side dish at Sunday supper or for potlucks. —Linda Hill, Marseilles, Illinois
When we go camping with family and friends, I'm always asked to make this hearty breakfast. This camping breakfast is a favorite at home, too. —Linda Krivanek, Oak Creek, Wisconsin
Refrigerated hash brown potatoes will help you make quick work of these crunchy waffles. Put out lots of toppings so everyone can design their own. —Nancy Judd, Alpine, Utah
Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee
Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! —Rick Skildum, Maple Grove, Minnesota
Pancake lovers know these fluffy delights are not just for breakfast. Try serving these savory ones as a side dish with any main, or enjoy them solo topped with some homemade applesauce. They will not disappoint. —Darlene Brenden, Salem, Oregon
I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. —Nadine Merheb, Tucson, Arizona
For this all-in-one breakfast casserole, I sandwich pork sausage between layers of hash browns flavored with creamy soup and French onion dip. Cheddar cheese tops it all off. —Esther Wrinkles, Vanzant, Missouri
When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. —Lily Julow, Lawrenceville, Georgia
On weekends when I was growing up, pancakees, salmon and bagels were our brunch staples. Now, I combine the concepts and use whipped cream instead of cream cheese. —Arlene Erlbach, Morton Grove, Illinois
Meat and potatoes make up traditional hash. Our version uses sausage, sweet potatoes and sometimes, a little salsa. Sometimes we have it for dinner, too. —Christy Scott Campbell, Blooming Grove, Texas
I grew up near Idaho, which is famous for spudnuts, a doughnut made from mashed potatoes. I reworked a recipe using sweet potatoes and cranberries to come up with this variation. I like to serve them for dessert. —Joni Hilton, Rocklin, California
Adobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. Here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, Kentucky
My husband and I love to have a hot breakfast, but find it difficult with two kids. This dish is excellent to prepare the night before and bake the next day for your family or to take into work to share with co-workers—there are never any leftovers.—Jennifer Berry, Lexington, Ohio
A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning—so convenient! —Cheryl Johnson, Plymouth, Minnesota
I like to serve this hearty fritatta with toasted rustic bread. If you have leftover mashed potatoes, throw them in instead of the pre-packaged ones. —Donna Marie Ryan, Topsfield, Massachusetts
I like to garnish these great potato waffles with sour cream and chives, or even a simple cheese sauce. My mother used to sprinkle them with a touch of sugar. —Laura Fall-Sutton, Buhl, Idaho
Tender sweet potatoes match up with ham, eggs and zippy seasonings for an impressive breakfast. Or serve it with salad and have an easy breakfast-for-dinner meal. —Judy Armstrong, Prairieville, Louisiana
While this recipe is delicious using ingredients exactly as listed, it’s also a smart way to make the most of any leftover potatoes and veggies. Use 2-1/2 cups leftover mashed potatoes and whatever cooked vegetables you have on hand. You can also substitute 1/2 pound Italian sausage for the bacon if you want a heartier quiche. —Heather King, Frostburg, Maryland