Came from the San Francisco Chronicle cookbook. Source is Nancy Oakes, the creative chef/owner of Boulevard in San Francisco.
Preheat oven to 500(F) degrees
Render the bacon in a large, heavy frying pan until lightly browned.
Remove the bacon with a slotted spoon, leaving the fat in the pan.
Add the oil to the pan, then the potatoes; season with salt and pepper (remember that bacon and cheese are salty.) Cover and cook over low heat for 10 minutes. Turn the potatoes.
Add the bacon and artichokes; cover and cook 10 minutes. Turn the mixture again, crushing the potatoes. Cover and cook 20 minutes, or until the potatoes are tender. Turn the mixture, crushing potatoes again.
Sprinkle cheese over the top and let melt. Put the skillet into the oven until cheese browns, about 5 minutes.
Turn out onto a platter and serve immediately.
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 264 | ||
Calories from Fat: 128 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 24.5mg | 8 % | |
Sodium 539mg | 19 % | |
Potassium 518mg | 14 % | |
Total Carbohydrate 26.1g | 8 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 21.8g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 264
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