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Bacon & Cheese Brunch Potatoes
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Courtesy of CROCK-POT Recipe Collection, c 2008 INGREDIENTS; | |
3 medium | russet potatoes, (about 2 pounds), peeled and cut into 1-inch dice |
1 cup | chopped onion |
1/2 tsp | seasoned salt |
4 slices | crisply cooked bacon, crumbled |
1 cup (4 oz) | shredded sharp cheddar cheese |
1 TBSP | Water or chicken broth |
1 - Coat 4 1/2-quart CROCK-POT slow cooker with nonstick cooking spray. Place half of potatoes in slow cooker. Sprinkle one-half of onion and seasoned salt over potatoes; top with one-half of bacon and cheese. Repeat layers, ending with cheese. Sprinkle water over top.
2 - Cover; cook on LOW 6 hours or on HIGH 3.5 hours or until potatoes and onion are tender. Stir gently to mix and serve hot.
makes 6 servings
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