Makes: 4-6 servings
Difficulty: Easy
Ingredients
- 10 slices double smoked bacon
- 10 grilled chili potato wedges chilled and chopped into 2 cm (1 inch) pieces (Winter Spicy BBQ Spuds recipe)
- ½ cup chopped red pepper (125 ml)
- 1 tomato chopped and seeded
- ½ cup chopped green onion (125 ml)
- ½ cup smoked almonds crushed
- 3 tablespoons chopped chives (45 ml)
Directions
- Preheat oven to 375º Fahrenheit (170º Celsius)
- In a large cast iron skillet cook bacon until crisp, remove from pan, drain and let cool.
- In the same pan with the hot bacon grease add potatoes and sauté for 5 minutes until the potatoes are crisp.
- Add the red peppers, tomatoes, green onion, smoked almonds and crumble in cooked bacon. Season with salt and pepper to taste.
- Cover with foil and place in preheated oven just to warm.
- Remove from oven and sprinkle with fresh chives.
- Serve with sour cream if desired.
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