Tex-mex Brunch - Mexican-style Potatoes - Sl 4/91 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6 medium: Potatoes, unpeeled, boiled
1 1/2 tsp: Chili powder,
-and chilled,
2 tbsp: Fresh parsley, chopped -OR-
4 slice: Bacon,
2 tsp: Parsley flakes,
3/4 tsp: Salt,
Directions:
Cut potatoes into 1/4" thick slices and set aside.
Cook bacon in skillet until crisp; remove bacon, reserving 2
tablespoons drippings in skillet. Crumble bacon and set aside. Add
salt and chili powder to skillet, stirring well. Add potatoes to
skillet; gently stir to coat with seasoning.
Spoon potatoes into a lightly greased 9-inch square baking dish.
Sprinkle with bacon and parsley; cover and bake at 350 degrees for 25
minutes or until thoroughly heated.
Evelyn Appelbee in April, 1991 "Southern Living". Typos by Jeff
Pruett.
Submitted By JEFF PRUETT On 11-18-95
Source from luhu.jp
Cook bacon in skillet until crisp; remove bacon, reserving 2
tablespoons drippings in skillet. Crumble bacon and set aside. Add
salt and chili powder to skillet, stirring well. Add potatoes to
skillet; gently stir to coat with seasoning.
Spoon potatoes into a lightly greased 9-inch square baking dish.
Sprinkle with bacon and parsley; cover and bake at 350 degrees for 25
minutes or until thoroughly heated.
Evelyn Appelbee in April, 1991 "Southern Living". Typos by Jeff
Pruett.
Submitted By JEFF PRUETT On 11-18-95
Source from luhu.jp