This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Not eating breakfast is the worst thing you can do, that's really the take-home message for teenage girls." -Bruce Barton
I started out to make this with onion or shallots, but the garlic and celery adds a floweriness to the savory bacon flavor.
Servings: 2 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can easily be multiplied and leftovers are fair: reheat gently.
Place the bacon in a medium skillet over medium-high heat. Cover and cook for 5 minutes, then turn the bacon and continue cooking for another 5 minutes. Reduce the heat if the bacon is browning too quickly.
Remove the cooked bacon to a paper towel on a plate. When the bacon cools, mince the bacon and set aside.
Add the garlic to the rendered bacon fat in the skillet and sauté 3 minutes, or until soft.
Add the celery and continue to cook, stirring frequently, for 3-5 minutes or until the celery is soft.
Add the diced potatoes and continue cooking, covered, stirring every 2 minutes, until the potatoes are slightly tender.
Add the bacon, sage, salt and pepper, stir, and cook, covered, about 10 minutes or until the potatoes are soft and lightly browned.
Serving size: about 1 cup
Amount Per Serving
|Calories 157||Calories from Fat 58|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 21g||8%|
|Dietary Fiber 2g||10%|
|Vitamin A 3%||Vitamin C 21%|
|Calcium 4%||Iron 6%|
|Vitamin K 15 mcg||Potassium 625 mg|
|Magnesium 33 mg|