Rated 5.0 stars by 1 users
Side Dish
4 servings
15 minutes
15 minutes
Chef Tom Fraker
Fab with dinner, but even better reheated for breakfast!
4 slices bacon, thick-cut
1 pound Baby Dutch Yellow® Potatoes (DYP's), halved or quartered
1/3 cup organic green bell peppers, diced
1/3 cup organic red bell peppers, diced
1/3 cup organic yellow bell peppers, diced
1 medium Perfect Sweet Onion, diced
2 cloves peeled garlic, minced
1/2 teaspoon Spice Grinders, Garlic and Herb
1/2 teaspoon Spice Grinders, Rainbow Peppercorn
Cook the bacon in a large skillet. Remove from the pan and drain on paper towels. Remove all but 3 tablespoons of the bacon grease.
Add the DYP's, bell peppers, onion, garlic, and seasonings to the pan and cook over medium heat. Cook, stirring occasionally, until potatoes are tender.
Crumble the bacon and add to the potatoes.
Cook for 2 minutes and serve.
I like to sprinkle some grated Swiss or Gruyere cheese over the top.
