Side Pannel
Home Fries California Style
Home Fries California Style
- Recipe Submitted by ADMIN on 09/26/2007
Category: Side Dishes, Breakfast
Ingredients List
- 1/4 lb Sliced bacon, cut into 1/2"
- -pieces
- 2 lg Onions (to yield 2 cups),
- -chopped
- 1 md Sweet red pepper, cored,
- -seeded, chopped
- 1 md Sweet green pepper, cored,
- -seeded, chopped
- 1/2 lb Mushrooms, sliced
- 2 lb Red potatoes, peeled, cut
- -into 3/4" cubes
- 1/4 c Chicken broth
- 1 1/2 ts Sweet paprika
- 1 ts Salt
- 1/4 ts Basil, crumbled
- 1/4 ts Oregano, crumbled
- 1/4 ts Black pepper
- 1 tb Cider vinegar
- 1 tb 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.
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.
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