RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4081
| View Recipe |
|
|
| Recipe Name: |
BLT Smashed Potatoes - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.38
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
1 to taste salt and pepper
|
Directions:
Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.
Cut leek in half lengthwise. Chop into ½-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander.
Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.
Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.
Top potatoes with sour cream and pass the extra. |
|
|
|
| Nutrition per Serving: |
| Calories: |
393 |
Total Carbs: |
46.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
11.8 |
Fat: |
16.5 |
Protein: |
19.85 |
| Fiber: |
0.95 |
Sodium: |
16.00 |
|
|
|
