Ingredients
- 4 oz pre-cooked sliced bacon chopped
- 2 tbls Butter chopped into quarters
- 2 lbs small Wisconsin potatoes cooked, drained, cubed
- 4 oz medium sharp cheddar cheese shredded
- 1/2 tbls Tex-Mex seasoning
- 2 scallions cleaned and finely sliced
- 2 tbls pickled jalapeno slices chopped
- 1/2 cup salsa
- 1/2 cup sour cream
Servings:
Units:
Instructions
- Heat half of the bacon and the butter in a large grill/fire safe pan on the medium high heat. Set aside.
- Place the cubed potatoes into pan and coat with butter. Use a wooden spoon or a spatula to move them around. Stir and cook for about 12minutes stirring so that they start to brown on all sides.
- When slightly brown mix in half of the cheese. Cook 5 more minutes until the cheese gets melty .
- Sprinkle on Tex-Mex seasoning. Add rest of cheese, the scallions , peppers, and the salsa in spoonfuls over the top of the potatoes . Cook 2-3 more minutes and remove from grill/heat.
- Add the dollop of sour cream.
- These can be served right from the pan or slid onto a serving dish.
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