| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| February 19 | 1 | Servings | ||
INGREDIENTS
| 4 | Lean bacon, chopped fine | |
| 1 | lb | Boiling potatoes |
| 1 | Onion, chopped fine about | |
| 1/2 cup | ||
| 1 | Garlic clove, minced | |
| 2 | Scallions, sliced thin | |
| 1 | T | Finely chopped fresh parsley |
| leaves |
INSTRUCTIONS
In a skillet cook the bacon over moderate heat, stirring, for 5 minutes, or until it is crisp, transfer it to paper towels to drain, and in the fat remaining in the skillet cook the potatoes, peeled, sliced thin, and patted dry, and the onion, covered, stirring occasionally, for 5 minutes, or until the potatoes are browned. Reduce the heat to moderately low, stir in the garlic, and cook the mixture, uncovered, stirring occasionally, for 15 minutes. Stir in the bacon, the scallions, the parsley, and salt and pepper to taste and cook the mixture, covered, stirring occasionally, for 5 minutes, or until the potatoes are tender. Serves 2. Gourmet February 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”
Nutrition (calculated from recipe ingredients)
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Calories: 414
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 39.7mg
Potassium: 2207.5mg
Carbohydrates: 94.2g
Fiber: 13.1g
Sugar: 9.5g
Protein: 11.4g