Title: Kelley Potatoes
Categories: Vegetable Side dish
Yield: 9 Servings
| 2 | lb | Medium-sized red potatoes, about 6 cups |
| 1 | | Green bell pepper, cored, seeded & diced |
| 1 | | Red bell pepper, cored, seeded & diced |
| 1 | md | Yellow onion, peeled & diced |
| 3 | tb | Olive oil |
| 1 1/2 | c | Chicken stock or low sodium broth |
| 1 | tb | Dried chives, crumbled |
| 3 | ds | Texas Pete hot sauce |
| 3 | | Strips bacon |
| 1 | ts | Paprika |
Wash the potatoes. Put them in a large pot covered with water. Boil,
partially covered for 25-30 minutes. Remove from heat and pour into a
colander and allow to drain. Cook the bacon slices in a skillet until
crisp. Remove the bacon and allow to drain on paper towels. Discard the
fat from the skillet. Over low to medium heat de-glaze the skillet with
1/2 cup of the chicken stock. Add 1 tablespoon of the olive oil and cook
the peppers and onions until they are translucent and soft, about 8-10
minutes. Remove from the skillet and reserve with the bacon. Add the
remaining 2 tablespoons of the olive oil and over medium- to medium-high
heat, fry the potatoes that have been drained, cooled and diced rather
large. Turn frequently so that potatoes will brown but not burn. When
potatoes are golden brown, lower heat to medium. Add remaining 1 cup of
chicken stock and hot sauce, and continue to cook until the chicken stock
is almost totally evaporated. Then add the bacon, onions, and peppers,
mixing well. Heat through until everything is piping hot. Sprinkle with
paprika and chives, and serve. Serves 8-10. Source: Holiday Feasts from the
Happy Cooker, sent to me from Paul Hollingsworth in the July '95 Cookbook
swap on GEnie. MM: Lyn.