Ingredients:
3 slices bacon
1 tsp olive oil
1/2 cup chopped onion
1/2 cup chopped red pepper
1/2 cup sliced celery stalk
2 cups chopped potatoes, Yukon gold or Red skinned
1/2 to 1 cup low sodium chicken stock
1/4 tsp salt
1/4 tsp pepper
Directions:
Fry bacon in pan until crisp. Remove bacon from pan and drain on paper towels. Chop bacon into 1/2 inch pieces. Drain bacon fat from pan and wipe clean. Heat olive oil in pan. Add onion, red pepper, and celery to pan. Saute over medium heat until soft, about 5 minutes. Add potatoes and 1/2 cup of the chicken stock. Cook until potatoes are tender and the stock has cooked down, adding more chicken stock if needed. You'll know when the potatoes are done because you'll be able to pierce them easily with a fork. Add salt and pepper to taste.
Serves 4
Stealthy Cooking Tip: Bacon adds wonderful flavor! However, bacon fat adds saturated fats - the unhealthy kind that you want to minimize in your meals. This recipe retains the bacon while replacing unhealthy bacon fat with healthier olive oil for browning the veggies. Using low sodium chicken stock adds another layer of flavor, still healthy! Try this recipe the next time your family asks for hash brown potatoes. With it's new name, they'll love it, and won't know what they're missing!
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