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Categories:Viewed: 34 - Published at: 5 years ago
Ingredients
- 5 potatoes medium-sized, washed, peeled and thickly sliced
- 4 strips bacon chopped
- 1 onion diced
- 2 cloves garlic minced
- 1 bunch parsley minced
- 1 1/2 cups chicken broth
- 1 tablespoon paprika
- 1/2 tablespoon curry
- 1 teaspoon bouillon
Method
- Fry the bacon in a pan with a little oil. Add the onion and garlic and saute for a few minutes on medium heat.
- Add the chicken broth, bouillon and a little salt.
- Mix the potatoes in a bowl with the paprika, curry and a little pepper. Add the potatoes to the pan and let them cook on low heat, covered, for 30 minutes. When tender, remove the top from the pan, increase the heat to medium high and allow the rest of the liquid to evaporate, turning the potatoes from time to time until they are golden brown on all sides.
- Remove from heat and add the parsley, mix together and serve.
