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Tangy Potato Cubes Recipe

A large collection of cookbooks is handy for reference, but I never follow a recipe exactly. I have more fun modifying them to suit my tastes.—Dave Fisher, Ten Mile, Tennessee

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Tangy Potato Cubes Recipe

Prep/Total Time: 30 min.

Yield: 10-12 Servings

15 15 30

Ingredients

7 medium potatoes (about 2-3/4 pounds)
7 bacon strips
4 green onions, diced
1/2 cup beef broth
1/4 cup cider vinegar
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon sugar

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Cool; peel and cut into cubes.
Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add the potatoes, bacon, broth, vinegar and seasonings; stir gently. Cover and simmer until heated through, about 5 minutes. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 cup) equals 160 calories, 8 g fat (3 g saturated fat), 9 mg cholesterol, 213 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Tangy Potato Cubes in Taste of Home August/September 1997, p47

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia