2 lbs (1 kg) potatoes, preferably Yukon Gold

1/4 cup (60 ml) oil

3/4 cup (180 ml) chicken broth

1 recipe Jerky

1 tablespoon (15 ml) parsley, chopped

Peel the potatoes and cut into very thin slices. Wash, drain and place on a cloth.

In a large skillet, heat the oil and fry the potato slices for 5 minutes. Cover with the chicken broth. Add the shredded jerky meat.

Cover and simmer for 5 minutes, then finish cooking uncovered to evaporate all the broh. Remove from the heat, sprinkle with parsley and serve.

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