Leftover-Saver Shepherd's Rice with Sausage and Bacon | Homestyle Skillet Dish

Prepare the ingredients: dice the Kolozsvári bacon into small, half-centimetre cubes, and thinly slice the dry cured sausage into rounds (if it is thicker, cut into half-moons). Peel and finely chop the yellow onions, and crush or grate the garlic cloves. Peel the potatoes and cut them into very small, 1 cm cubes so they soften quickly and evenly in the pan. Core the Hungarian sweet pepper and cut it into small dice, and finely dice the tomato as well. If the cooked rice taken from the fridge has clumped together, gently break apart the grains with your hands or a fork to remove any large clumps.

In a deep, heavy skillet or cast-iron pan, melt the lard over medium heat. Add the finely diced Kolozsvári bacon and fry over low heat for 4-5 minutes until it nicely renders its aromatic fat and is semi-crisp. Then add the sliced sausage and fry together for another 2-3 minutes until the sausage releases its flavorful, spiced red fat. Using a slotted spoon, transfer half of the browned bacon and sausage pieces to a small bowl and set aside for serving to keep them crispy.

Add the finely chopped onion to the glorious, smoky fat left in the pan. Sauté over medium heat for 4-5 minutes until translucent and lightly golden. Add the minced garlic, diced Hungarian sweet pepper, and tomato, then toss and cook for 2 minutes until the vegetables soften slightly and become fragrant.