Title: Tex-Mex Brunch - Mexican-Style Potatoes - Sl 4/91
Categories: Mexican Breakfast Side Blank
Yield: 6 Servings

6	md	Potatoes; unpeeled, boiled and chilled
4	sl	Bacon
3/4	ts	Salt
1 1/2	ts	Chili powder
2	tb	Fresh parsley; chopped -OR-
2	ts	Parsley flakes

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.

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