Home fries california style
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Sliced bacon, cut into 1/2\" pieces |
| 2 | larges | Onions (to yield 2 cups), chopped |
| 1 | medium | Sweet red pepper, cored, seeded, chopped |
| 1 | medium | Sweet green pepper, cored, seeded, chopped |
| ½ | pounds | Mushrooms, sliced |
| 2 | pounds | Red potatoes, peeled, cut into 3/4\" cubes |
| ¼ | cup | Chicken broth |
| 1½ | teaspoon | Sweet paprika |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Basil, crumbled |
| ¼ | teaspoon | Oregano, crumbled |
| ¼ | teaspoon | Black pepper |
| 1 | tablespoon | Cider vinegar |
| 1 | tablespoon | Parsley, chopped |
Directions
Cook bacon in a well seasoned 10" cast iron skillet over medium heat until crisp, stirring occasionally. Transfer bacon with slotted spoon to a small plate lined with paper toweling. Pour off drippings from skillet and reserve 5 tablespoons (if necessar, add vegetable oil to make 5 tablespoons).
Saute onion and peppers in 1 tablespoon of reserved drippings for 5 minutes until almost tender. Remove begetables to plate with bacon. Saute mushrooms in 2 tablespoons of the drippings for 3 minutes until almost tender. Remove to plate with other vegetables. Saute potatoes in 2 tablespoons dripping for 10 minutes until almost ender, stirring occasionally. Return vegetables to skillet with chicken broth, paprika, salt, basil, oregano and pepper; carefully toss to mix. Cover and cook until potatoes are tender, about 15 minutes, turning with spatula every 2 to 3 minutes.
Stir in vinegar and reserved bacon Garnish with chopped parsley.
Posted to FOODWINE Digest 03 Jan 97 Recipe by: Laura Hunter
From: Laura Hunter <LHunter722@...> Date: Sat, 4 Jan 1997 15:43:12 -0500