Slimy Green Spuds
Abstract: One of my first experiments. I still love it. It is sure to help your cardiologist buy a new and bigger boat.
Serves: 6 - 8 as a side dish or 4 people and 2 hungry dogs
Lead time: 30 minutes while not working crossword puzzle.
Tools: Chicken fryer or deep heavy skillet
Bill of Materials:
Bacon 6 regular slices
White or yellow onion 1 large
Chicken broth 1-1/4 cups (picnic can)
Baby new potatoes 2 cups (303 can)
Marjoram 1 level tablespoon
Tarragon 1 level tablespoon
Sweet Basil 1 teaspoon
Spinach (fresh or frozen) 2 cups (coarsely chopped)
Fry the bacon in the chicken fryer until it is almost burnt (very, very, crisp). Remove from chicken fryer, pat off grease with paper towels and set aside for later. Peel the onion; slice it into thin slices and sauté in the bacon grease until soft. Stir in one half of the chicken broth. If you are using canned potatoes, drain them well and add them to the grease and onions. If you are using fresh potatoes peel them and add them to the grease and onions. If you are a slow potato peeler, peel them before you start frying the bacon. Add the spices to the mixture. Put the lid on the chicken fryer and simmer on medium heat for 5 - 7 minutes until potatoes are not crunchy. Remove lid and raise heat to bring mixture to a gentle boil. Stir in spinach with a long tined fork. Add the rest of the chicken broth and stir well. Put lid back on and simmer for 2 more minutes. Remove from chicken fryer to serving dish with a slotted spoon. Crumble the crisp bacon over the top and serve.