We typically enjoy eating sweet dumplings or meatballs on the Lunar Chinese New Year. Chinese for ball is “wan,” while for sweet dumpling it is “tang yuan.” Both of their forms are rounded. As a result, we emphasize the Chinese proverb “He Jia Tuan Yuan”—which signifies the entire family—by serving sweet dumplings or meatballs. Tuan Yuan translates to “all be together”; the word “yuan” also means “circle,” which ties to the shape of the meatballs and the sweet dumplings. This dish of tofu balls is simple to prepare and makes a delicious soup for your Lunar New Year supper.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound red potatoes
- ¼ cup olive oil
- ¼ cup diced bacon
- ¼ cup diced red bell pepper
- ¼ cup diced red onion
- salt and ground black pepper to taste
- ¼ cup chopped fresh chives
- 1 teaspoon chopped fresh thyme
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Don’t overcook, as they will be difficult to saute. Drain. Let cool in the refrigerator for 8 hours, or overnight. Leave the skins on, as they add color and flavor.
- Cut potatoes into bite-sized pieces.
- Heat a large saute pan over high heat until very hot. Add olive oil; add potatoes when oil begins to smoke. Saute until they start to brown, about 6 minutes. Add bacon and saute until golden, 2 to 3 minutes. Add onions and peppers and saute for 2 to 4 minute. Remove from heat. Season with salt and pepper and garnish with chives and thyme.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 89 mg |
| Sugars | 2 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Bacon is the star in this potato recipe. The bacon gave a nice flavor to the potatoes. I also think using red potatoes also added to this recipe. Refrigerating the potatoes made it easy to cut the potatoes. I would definitely make these potatoes again.
Perfect for Brunch! Love this recipe for its flavor, colors, tasty bits of diced vegetables and ease of cooking!! It was extra special as the fresh thyme came right out of my garden!!! When adding the bacon, onion and red pepper I created an empty well in the pan to cook them quicker. Otherwise, I wouldn’t have changed a thing to this recipe.
The single thing that sets these apart from the breakfast potatoes that I normally make is the addition of the diced bacon. The fat that is rendered from the bacon gives the potatoes a distinctive flavor. Not sure that I’d bother buying chives again, but they did give the potatoes some eye appeal.
Excellent! The recipe doesn’t say how long to cook the potatoes in the oil over high heat. 6 minutes is about right. Then add your bacon and go another 2 minutes. The onions and peppers needed more than 1 minute. 2 at the minimum and that puts them at crisp-tender texture. Go another minute or 2 if you like them really soft. Overall great recipe and one I will make often experimenting with different herbs. Refrigerating the potatoes is the key. Don’t skip that step. 4 hours would be plenty if you are short on time.