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[edit] Ingredients
¼ |
pound Sliced bacon, cut into ½" pieces |
2 |
lrg Onions (to yield 2 cups), chopped |
1 |
medium Sweet red pepper, cored, seeded, chopped |
1 |
medium Sweet green pepper, cored, seeded, chopped |
½ |
pound Mushrooms, sliced |
2 |
pounds Red potatoes, peeled, cut into ¾" cubes |
¼ |
cup Chicken broth |
1 ½ |
teaspoons 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 |
[edit] Preparation
Step 1 |
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). |
Step 2 |
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. |
Step 3 |
Stir in vinegar and reserved bacon Garnish with chopped parsley. |
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[edit] About Home Fries California Style
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