Great ideas with spuds: diced potato, butternut and bacon

Recipe from: 2/15/2001 12:00:00 AM
Ingredients 7
Servings 1


Serving Change
  • onion
  • garlic
  • bacon
  • cooked, cooled and diced jacket potatoes
  • cooked, cooled and diced butternut
  • fresh thyme leaves (optional)
  • olive oil and balsamic vinegar


Pan-fry onion, garlic and chopped bacon in a pan sprayed with non-stick spray. When fragrant add diced, cooked and cooled jacket potatoes and butternut. Sauté until lightly browned, sprinkle with fresh thyme leaves if desired and drizzle with olive oil and balsamic vinegar. Serve immediately.

Read more on: starch  |  shallow-fry


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