Hashed browned potato with bacon and onion, tarragon eggs, pico de gallo, mushrooms.

The potatoes are par boiled for a minute before frying. Most of their surface starch is gone. And I don't have to worry about them not frying long enough.

A medium size potato has four very thick strips of Applewood bacon as bacon bits. 

In strip form the bacon is too tough to enjoy. It's like bacon-jerky. Cut lengthwise to make the frozen strips thinner and crosswise for small pieces, then they cook more evenly and it's perfect to add to nearly anything; corn meal, rice, potatoes, pizzas, salads, soup, any vegetable. I could have sprinkled them on top of the eggs. Or put them in the pico de gallo, or used them to  jazz up the mushrooms. 

I like having the bacon on hand at all times, frozen. 

When you buy it they pile it all in a bag. 

I bring it home and part of putting away the groceries is to re-package the bacon onto long strips of plastic wrap and rolled up. Then that plastic roll is rolled up in the butcher's paper. I treat it like gold. 

I learned that usually I use two or three strips each time so it's okay to freeze that way. Little piles of two or three strips set along the length of plastic wrap and rolled up with space between them so the piles don't freeze together. 

Then when it's time to use them, and cut them first, they're already stacked evenly in sets of two or three together and they are easy to cut.  See, what you have here is technique that comes from experience.