Ingredients
- 1.5kg Vivaldi potatoes, peeled
- 40g butter
- 2 tablespoons olive oil
- 2 brown onions, coarsely chopped
- 175g pkt rindless bacon, coarsely chopped
- 1/3 cup chopped fresh continental parsley
Directions
- Step 1
Cook potatoes in a large saucepan of salted water over medium-high heat for 15-20 minutes or until just cooked through. Drain and set aside to cool. Cut into 2cm pieces.
- Step 2
Heat the butter and oil in a large non-stick frying pan. Cook the onion and bacon, stirring, for 5 minutes or until the bacon is crisp. Add the potato. Cook, stirring, for 15 minutes or until potato is crisp. Stir in the parsley.
Serving size: 4
Recipe courtesy of taste.com.au