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CRISPY BACON & POTATO SALAD

May 22, 2011

When you are on your own, sometimes you think you can’t be bothered cooking single meals.  This meal requires 1 frypan, 1 plate and about 5 minutes to cook.  Go on.  You deserve it.

2 small rashers of bacon (chopped)

1 cup baby spinach (washed and tightly packed)

2 tbspns olive oil

1 small potato (scrubbed and finely sliced)

1 tbspn lemon juice

freshly ground black pepper

1 tbspn parmesan cheese

First get all your ingredients together.

METHOD

1.  Fry the potato slices in the oil until they are crispy. 

2.  Add the bacon and keep moving around the pan until the bacon is crispy.  Add black pepper to the pan. Remove from heat.

Add the bacon when the potatoes are about this stage.

3.  Arrange washed baby spinach on a serving plate.

4.  Take out the potato and bacon bits and put on top of the spinach.

5.  Put the lemon juice into the warm pan with the oil and add the cracked black pepper and stir.  Now pour this mixture over the spinach leaves etc.  Add the parmesan and toss the whole salad gently with your fingers. 

Healthy Tip:  Replace the bacon with lean ham.

This recipe was adapted from a recipe in a Donna Hay magazine.  The original didn’t have bacon, but I just couldn’t resist.

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