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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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