Janet’s Appalachian Kitchen

By Janet Crow

Janet Crow

Grace Potatoes

When I was growing up, we had wonderful neighbors that loved to cook. They would often just pop in and bring a leftover dish for Mama and Daddy to try. Back then, the screen doors were wide open and doors never locked, so knocking wasn’t even necessary and they would just come right on it.

This recipe came from one of those wonderful ladies and is a fantastic side dish for any meal, including breakfast. It takes no time to throw together and smells so good while baking in the oven.

For more family recipes, please follow me on Facebook at www.facebook.com/janetsappalachiankitchen.

Grace Potatoes

8 slices bacon, chopped up

3 C. frozen southern style hash browns

1 1/2 T. fresh chives, chopped (a green onion top would work also)

1 C. french fried onions

2 C. grated cheddar cheese

1/4 tsp. garlic powder

1/4 tsp. pepper

1/8 tsp. dry mustard

good pinch of salt

1/4 C. mayo

Fry the bacon up in a skillet till crisp, remove the bacon and drain off all but 1 T. of the grease. Add the frozen potatoes to the skillet and cook for 5-6 minutes to give them a little color. Place the potatoes in a bowl and stir in the bacon and remaining ingredients. Spoon the mixture into an 8×8 baking dish and bake in a 375 degree oven for 40 minutes.

Janet Crow
http://williamsondailynews.com/wp-content/uploads/2016/10/web1_Janet-Crow-CMYK.jpgJanet Crow

Grace Potatoes
http://williamsondailynews.com/wp-content/uploads/2016/10/web1_gracepotatoes.jpgGrace Potatoes

By Janet Crow

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