1. Pan fry bacon strip in a Icook 8-inches non stick pan. Drain the excess oil and water.
2. Caramelize onion slices by adding 2 tablespoons sugar.
3. Put diced potato in a 2- litre frying pan, add 1/2 can chicken stock. Covered.
4. Let it simmer until soft and firm.
5. Mix all the ingredients together, add shredded cheddar cheese, stir to mix. Serve warm.
Remark: can save left over potato for breakfast tomorrow
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