Tex-mex brunch - mexican-style potatoes - sl 4/91
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Potatoes; unpeeled, boiled and chilled |
| 4 | slices | Bacon |
| ¾ | teaspoon | Salt |
| 1½ | teaspoon | Chili powder |
| 2 | tablespoons | Fresh parsley; chopped -OR- |
| 2 | teaspoons | Parsley flakes |
Directions
Cut potatoes into ¼" 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.
Submitted By JEFF PRUETT On 11-18-95