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Suggest a better descriptionCook 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. Posted to FOODWINE Digest 03 Jan 97 Recipe by: Laura Hunter From: Laura Hunter
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 6 | ||
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Calories: 236 | ||
Calories from Fat: 80 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 12.7mg | 4 % | |
Sodium 210.2mg | 7 % | |
Potassium 1073.3mg | 28 % | |
Total Carbohydrate 33.3g | 10 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 28.4g | ||
Protein 7.1g | 10 % | |
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: 236
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