| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
California |
Breakfast, Side dishes |
6 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Sliced bacon, cut into 1/2" pieces |
| 2 |
lg |
Onions (to yield 2 cups), chopped |
| 1 |
md |
Sweet red pepper, cored, seeded, chopped |
| 1 |
md |
Sweet green pepper, cored, seeded, chopped |
| 1/2 |
lb |
Mushrooms, sliced |
| 2 |
lb |
Red potatoes, peeled, cut into 3/4" cubes |
| 1/4 |
c |
Chicken broth |
| 1 1/2 |
ts |
Sweet paprika |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Basil, crumbled |
| 1/4 |
ts |
Oregano, crumbled |
| 1/4 |
ts |
Black pepper |
| 1 |
tb |
Cider vinegar |
| 1 |
tb |
Parsley, chopped |
INSTRUCTIONS
Cook bacon in a well seasoned 10" cast iron skillet over medium heat until
crisp, stirring occasionally. Transfer bacon with slotted spoon to a small
plate lined with paper toweling. Pour off drippings from skillet and
reserve 5 tablespoons (if necessar, add vegetable oil to make 5
tablespoons).
Saute onion and peppers in 1 tablespoon of reserved drippings for 5 minutes
until almost tender. Remove begetables to plate with bacon. Saute mushrooms
in 2 tablespoons of the drippings for 3 minutes until almost tender. Remove
to plate with other vegetables. Saute potatoes in 2 tablespoons dripping
for 10 minutes until almost ender, stirring occasionally. Return vegetables
to skillet with chicken broth, paprika, salt, basil, oregano and pepper;
carefully toss to mix. Cover and cook until potatoes are tender, about 15
minutes, turning with spatula every 2 to 3 minutes.
Stir in vinegar and reserved bacon Garnish with chopped parsley.
Posted to FOODWINE Digest 03 Jan 97
Recipe by: Laura Hunter
From: Laura Hunter <LHunter722@AOL.COM>
Date: Sat, 4 Jan 1997 15:43:12 -0500
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