Bacon and eggs with hash brown potatoes and toast

Not shown: a single chipotle en adobo chopped up fine. They come in tiny tins around these parts, but even that is too much for usual things so most of it was stored in a jar from last time. 

The problem with that is the jar I used with its distinctive lid is a recycled jam jar and the chipotle in adobo inside it looks a lot like the original raspberry jam which is already replaced so there are two similar-looking things in there that are vastly different in taste and effect.  

It is also a mess. It stains everything it touches. Cutting boards must be bleached after cutting up one or two of them. It's the adobo sauce that does it. 

I never put bacon in a pan without separating them before. They separated themselves. With a little encouragement. Like this:

"Line up!" 

Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh, I almost forgot. 

When the chips off the potato way up there ↑ are parboiled before they are fried, a little bit of vinegar in the water indurates the surface of the potato allowing the interior to soften while maintaining its shape. Indurate -- it's a wuuuurd. 

This acid in the water thing for parboiled potatoes also goes for chips that are fries and chips that are crisps and chips that are chips like these chips here. I would say, oh, one tablespoon or so of vinegar, however much spills out when you pour it and it goes glug glug.