Yield: 2 servings
Measure | Ingredient |
---|---|
4 eaches | Strips Bacon |
1 tablespoon | Cornstarch |
⅓ cup | Sugar |
½ cup | Water |
¼ cup | Vinegar |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
1 can | Sliced potatoes, drained (15 oz.) |
Minced fresh parsley |
In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon and set aside. Add cornstarch and sugar to drippings; stir until smooth. Add water, vinegar, salt and pepper; cook and stir over medium heat for 3-4 minutes or until thickened and bubbly. Stir in potatoes and bacon. Cook for 2-3 minutes or until heated through. Serve warm or at room temperature. Garnish with parsley. Serves 2. SOURCE:* Taste of Home Magazine, Feb./Mar. 1995 POSTED BY: Jim Bodle 2/95
Submitted By JIM BODLE On 02-19-95