Two-Potato Saute with Bacon and Cream
It was a slow and relaxing day and we had no big plans to go out and party to bring in the new year. We opened a bottle of champagne, lit the fire, and cooked a nice rib-eye steak dinner. I served it with roasted broccoli and these potatoes - both recipes from epicurious.com.
Two-Potato Saute with Bacon and Cream
2 pounds white-skinned potatoes, peeled, cut into 3/4-inch pieces
1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch pieces
7 bacon slices, diced
3/4 cup finely chopped onion
1/2 cup chopped red bell pepper
1/4 cup whipping cream
3 tablespoons chopped Italian parsley
Bring large pot of salted water to boil. Add white potatoes; cover partially and cook until almost tender, about 10 minutes. Using strainer, transfer potatoes to large bowl. Return water in pot to boil. Add sweet potatoes; cover partially and cook until potatoes are almost tender but still retain their shape, about 6 minutes. Drain. Transfer to bowl with white potatoes. (Can be made 1 day ahead. Cool; cover and chill.)
Cook bacon in very large skillet over medium heat until almost crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add onion and bell pepper; cover and cook until tender, about 15 minutes. Mix in potatoes and bacon. Cover and cook 10 minutes. Add cream and cook uncovered until potatoes are tender and coated with sauce, about 3 minutes. Season with salt and pepper. Transfer potatoes to large bowl. Sprinkle with parsley.
Serves 8
We had so many leftovers that we fried some of them for breakfast the next morning. I first cooked a few slices of bacon and then fried the potatoes in the bacon fat until they had a nice brown crust on the bottom and flipped them to do the other side. Soooooo good!
Two-Potato Saute with Bacon and Cream
2 pounds white-skinned potatoes, peeled, cut into 3/4-inch pieces
1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch pieces
7 bacon slices, diced
3/4 cup finely chopped onion
1/2 cup chopped red bell pepper
1/4 cup whipping cream
3 tablespoons chopped Italian parsley
Bring large pot of salted water to boil. Add white potatoes; cover partially and cook until almost tender, about 10 minutes. Using strainer, transfer potatoes to large bowl. Return water in pot to boil. Add sweet potatoes; cover partially and cook until potatoes are almost tender but still retain their shape, about 6 minutes. Drain. Transfer to bowl with white potatoes. (Can be made 1 day ahead. Cool; cover and chill.)
Cook bacon in very large skillet over medium heat until almost crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add onion and bell pepper; cover and cook until tender, about 15 minutes. Mix in potatoes and bacon. Cover and cook 10 minutes. Add cream and cook uncovered until potatoes are tender and coated with sauce, about 3 minutes. Season with salt and pepper. Transfer potatoes to large bowl. Sprinkle with parsley.
Serves 8
We had so many leftovers that we fried some of them for breakfast the next morning. I first cooked a few slices of bacon and then fried the potatoes in the bacon fat until they had a nice brown crust on the bottom and flipped them to do the other side. Soooooo good!