FRYING PAN POTATOES
4 med potatoes (about 2 lb.)
4 slices bacon
1/4 cup butter
1 med onion, thinly sliced
1 clove garlic, minced
3/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme leaves
2 med size tomatoes, peeled and sliced
2 TBS chopped parsley
Peel potatoes and cut into slices about
1/4 inch thick; set aside.
In a large heavy frying pan fry bacon
slowly until browned and crisp; remove
bacon from pan.
Drain and crumble.
Add butter to drippings in pan and saute
onion and garlic over medium heat until
golden, about 5 minutes.
Add potatoes, salt, pepper and thyme;
continue cooking, turning with a wide
spatula until potatoes are lightly
browned, about 10 minutes.
Sprinkle diced tomatoes over potatoes,
reduce heat to low, cover and cook until
potatoes are tender, about 20 minutes.
Turn occasionally.
Serve garnished with parsley and crumbled
bacon.
Serves 6.
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