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

6mdPotatoes; unpeeled, boiled and chilled
4slBacon
3/4tsSalt
1 1/2tsChili powder
2tbFresh parsley; chopped -OR-
2tsParsley 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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