2 or 3 baking potatoes, cooked and cut in chunks 1/2 pound thick-sliced bacon, cut into 1-inch pieces 1 bunch fresh broccoli, cut into florets 1/2 onion, finely chopped 3 Tablespoons extra virgin olive oil liberal dash paprika Lawry's™ seasoning salt and pepper Shredded extra sharp cheddar Eggs, if desired
Return the reserved bacon fat and extra virgin olive oil to the skillet and heat over medium heat. Add the potatoes, season with paprika, salt and pepper and cook, turning occasionally, until crisp and golden-brown, about 8 minutes. Stir in the broccoli mixture and cook until heated through. Top with cheese, cover and heat until cheese is melted.
You can substitute 1 1/4 pounds savoy cabbage, thinly sliced for the broccoli or just about anything else that strikes your fancy! This is equally good made using a 1/2 roll of breakfast sausage instead of bacon.
Serves: 4 to 8
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.