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

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