LadyHawk108
03-09-2001, 12:52 AM
1/4 lb. sliced bacon, cut into 1/2" pieces
2 large onions, chopped
1 small green bell pepper, cored, seeded, and chopped
1 small red bell pepper, cored, seeded, and chopped
1/2 lb. fresh mushrooms, sliced
2 lbs. potatoes, peeled and cut into 3/4" cubes (red potatoes work best)
1/4 c. chicken broth
1 1/2 tsp. paprika
1 tsp. salt
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. pepper
1 T. cider vinegar
1 T. chopped parsley
Cook bacon in a seasoned 10 inch cast-iron skillet over medium heat, until crisp, stirring occasionally. Transfer bacon to a small plate lined with paper towel. Pour off drippings from skillet, reserving 5 T. (if necessary, add vegetable oil to make 5 T.). Saute onion and bell peppers in 1 T. of the reserved drippings for 5 minutes, until almost tender. Remove vegetables to plate lined with paper towels. Saute mushrooms in 2 T. of the drippings for 3 minutes until almost tender. Remove to plate with other vegetables. Saute potaties in 2 T. drippings for 10 minutes until almost tender, 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 2-3 minutes. Stir in vinegar and reserved bacon. Garnish with chopped parsley.
2 large onions, chopped
1 small green bell pepper, cored, seeded, and chopped
1 small red bell pepper, cored, seeded, and chopped
1/2 lb. fresh mushrooms, sliced
2 lbs. potatoes, peeled and cut into 3/4" cubes (red potatoes work best)
1/4 c. chicken broth
1 1/2 tsp. paprika
1 tsp. salt
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. pepper
1 T. cider vinegar
1 T. chopped parsley
Cook bacon in a seasoned 10 inch cast-iron skillet over medium heat, until crisp, stirring occasionally. Transfer bacon to a small plate lined with paper towel. Pour off drippings from skillet, reserving 5 T. (if necessary, add vegetable oil to make 5 T.). Saute onion and bell peppers in 1 T. of the reserved drippings for 5 minutes, until almost tender. Remove vegetables to plate lined with paper towels. Saute mushrooms in 2 T. of the drippings for 3 minutes until almost tender. Remove to plate with other vegetables. Saute potaties in 2 T. drippings for 10 minutes until almost tender, 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 2-3 minutes. Stir in vinegar and reserved bacon. Garnish with chopped parsley.