Saturday, January 13, 2007

Mexican Breakfast Potatoes

3 slices bacon
1 large potato, peeled and thinly sliced
2 tablespoons butter
1 clove garlic, crushed
2-3 tablespoons chopped bell pepper, any color
1/4 cup chopped onion
1/4 teaspoon salt
1/3 cup chopped tomato

Cook bacon in large skillet until crisp; drain on paper towels, reserving drippings in skillet. Crumble bacon. Add potatoes to skillet. Cook over medium heat until golden brown. Remove and drain on paper towels. Add butter to skillet, and let melt; add onion, green pepper, and garlic. Saute until tender. Stir in potatoes, bacon, salt and tomatoes. Heat through. Serve immediately. 4-6 servings.

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