A little twist on a pub classic – Using potatoes and thyme, this classic appetizer takes on a new life.
What you need:
- 4 potatoes
- Oil to fry
- ½ pound of ground beef
- 5-6 slices of cooked bacon
- 1 cup grated cheddar cheese
- 4 baby sweet peppers, sliced
- 1 tomato, chopped
- 1 small onion, chopped
- 4-5 Tablespoons chopped fresh parsley and thyme
- ½ teaspoon garlic powder
- ½ teaspoon garlic salt
How to Do it:
Bring a large sauce pan of salted water to boil. Cut the potatoes into thin strips
and add them to the water. Cook until tender. Drain, cool and dry.
In a deep fryer or a deep sauce pan, bring oil to about 350 degrees. Carefully slide the potato strips into the oil and cook until golden brown and crispy.
Cook the ground beef with ½ the parsley and thyme and all of the garlic powder and garlic salt.
Lay half the potatoes on a baking sheet in a single layer. Top with half the cheese and half the meat. Lay the remaining potatoes on top with the remaining cheese and meat. Top that with the sweet pepper and the bacon.
Turn the oven on to broil. Place the potatoes in the center of the over (Not right under the heat element, but a little lower) and cook for about 5 minutes – until the cheese melts and the bacon is crispy.
Top with chopped onions and tomatoes and the remaining thyme and parsley.
Serve hot with ranch dip.
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