Irish bacon, sliced and packaged, is increasingly available at supermarkets. If you find it at the butcher counter, ask the butcher to slice it into 1/4-inch-thick slices.
Ingredients
1 pound sliced Irish bacon page* or Canadian bacon
2 tablespoons vegetable oil
Directions
Pat bacon dry and cook in 2 batches in oil (1 tablespoon per batch) in a 12-inch heavy skillet over moderate heat, turning over once, until browned, about 4 minutes per batch (use caution; oil will splatter). Transfer with tongs to a paper-towel-lined platter and keep warm, loosely covered with foil.
*Available at some butcher shops and Schaller & Weber (212-879-3047; schallerweber.com).
