By: Smallbites1
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Ingredients
Serves Tool
Serves To:USMetric| 10 | small (1 1/2 inch) red skinned potatoes, unpeeled | ||
| 6 | Slice(sli) | bacon, diced | |
| 1/2 | Cup(c) | red bell pepper, chopped | |
| 6 | green onions, including some tender green tops, sliced | ||
| 1/4 | Teaspoon(t) | salt | |
| 1 | Dash(ds) | pepper, freshly ground, to taste |
Preparation
Place potatoes in a medium saucepan over high heat, and add water to cover. Bring to a boil. Reduce heat to medium low and cook until tender, about 20 minutes. Drain and refrigerate until cold. Cut potatoes into quarters. In a large skillet over medium high heat, cook bacon until crisp, 6 to 7 minutes. Drain on a paper towel, leaving 2 tablespoons bacon drippings in skillet. Reduce heat to medium. Add potatoes, bell pepper, green onions, salt and pepper to taste. Cook until vegetables are tender and potatoes are browned, about 5 to 6 minutes, stirring occasionally. Add bacon and cook for 1 to 2 minutes longer.