Janet’s Appalachian Kitchen


Grace Potatoes

By Janet Crow



Grace Potatoes


Back in my day, we just didn’t lock doors. You would hear slammin’ screen doors all day long and folks would just walk right on in without knocking. I remember many of our neighbors that would come in shortly after supper and bring Mama and Daddy a new dish to try. This is one of those dishes and the potatoes are delicious. How can you go wrong with bacon and cheese, it just makes these potatoes.

I think my husband could eat potatoes every day of the week, but I get tired of mashed and fried potatoes, so being able to offer up this as a “change of pace” side dish makes me happy and hungry as you smell them cooking in the oven.

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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.

Grace Potatoes
http://williamsondailynews.com/wp-content/uploads/2016/10/web1_Janet-Crow-CMYK-2.jpgGrace Potatoes

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Grace Potatoes

By Janet Crow

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