RECIPE FROM "SANDY'S RECIPE ROOM"
RECIPE OF THE MONTH FOR AUGUST, 2001
These zesty potatoes make a great side dish or, topped with scrambled eggs, a tastee brunch entree.
1 pound bacon, chopped
1 medium onion
1 green bell pepper
1 large stalk celery
1/2 bunch fresh parsley
1 bunch green onions
3 pounds potatoes, thinly sliced
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper
Cook bacon in a large skillet over medium heat until crisp, about 10 minutes.
Meanwhile, chop onion, bell pepper, celery, parsley and green onions. Add onion, bell pepper and celery to skillet.
stirring frequently, until slightly tender, about 5 minutes.
Add parsley, green onions, potatoes, salt, thyme and cayenne to skillet.
Reduce heat to low. Cook, stirring frequently, until potatoes are tender, about 10 minutes.