| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
February 19 |
1 |
servings |
INGREDIENTS
| 4 |
sl |
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 |
tb |
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
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