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Recipe Ingredients

2 lbs	908g / 32oz	Baking potatoes, like russets - peeled, and
		Cut into 1/2" cubes
6		Bacon
1 cup	62g / 2.2oz	Chopped yellow onions
1/2 cup	73g / 2.6oz	Chopped green bell peppers
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Essence
		= (see Bayou Blast recipe)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Preheat the griddle.

Fry the bacon on the griddle until brown and crisp, about 6 minutes, turning frequently. Remove and drain on paper towels. Leave the bacon grease on the griddle.

Add the onions and bell peppers to the griddle and cook in the remaining fat, stirring, until soft, about 4 minutes. Add the garlic, and cook for 30 seconds. Add the drained potatoes, Essence, salt, and pepper, and cook, stirring, until the potatoes are golden and crisp, about 6 minutes. Crumble the bacon into the potato mixture and mix well. Serve immediately. (Alternately, cook in a large skillet over medium-high heat).

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E71) - from the TV FOOD NETWORK

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