3 Tbsp. J-Basket crunchy furikake nori komi with granola
2 to 3 medium potatoes (1 lb.)
~½ lb of slab bacon
¼ of an onion
½ cup of Kewpie mayonnaise
Directions
Peel the potatoes and take out the eyes.
Put the potatoes in a saucepan and fill with water, then bring to a boil. Reduce heat to low and simmer for approx. 20 minutes until thoroughly cooked. (Putting a lid on the pan will help the potatoes cook faster. The potatoes are done when a toothpick will easily pierce them.)
Cut the bacon into 1/2 inch-thick strips and mince the onion. Cook in a skillet over medium to high heat until the bacon has browned thoroughly on all sides.
Line a cooking bowl with paper towels and place the boiled potatoes inside and pat dry. Once the excess water has been absorbed, remove the paper towels and mash thoroughly. Add J-Basket crunchy nori komi furikake, bacon & onion sauté, and mayonnaise, then stir together.
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