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CHEESY BACON SKILLET FRIED TATERS

Cheesy Bacon Skillet Fried Taters - TSLC

Did you know that March 31st is Tater Day?  Yes, “taters” even have their own day! There is nothing better than fried “taters” in the morning for breakfast or just anytime.  I like to add some bacon and cheese to the skillet once in a while and you have a meal. “Taters” are not safe in my home! A big skillet of fried “taters” will disappear as soon as it hits the table around here. Celebrate “ Tater Day” and make this dish for your family and Enjoy!

6 or 7 red potatoes, unpeeled, sliced or cut in chunks (can use any potatoes you like but I usually have about 6 cups of chunky potato pieces)

5 to 6 slices bacon

5 tablespoons bacon drippings

1/2 cup chopped onion (I use green onions)

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon minced garlic

1 cup shredded cheddar cheese (can use more and use your favorite cheese)

Fry the bacon until crisp, remove, set aside to drain on paper towels.  Save 5 tablespoons of the bacon drippings in your skillet.  Add potatoes, onion, salt, pepper and garlic. Toss to make sure potatoes are covered with drippings.  Cover your skillet and cook on medium until potato pieces are tender (about 15 minutes). Remove lid and brown your potatoes on high until crispy.  Remove potatoes from stove,  sprinkle cheese on top. (I put the lid back on for a few minutes to melt the cheese)  Crumble the bacon on top of the cheese.  Serve right from the skillet.  Makes about 8 servings.  Happy Tater Day!

Don’t forget to check out these skillet meals:

Cheesy Bacon and Cabbage Skillet

Peach Mango Pork Chops and Rice

Cheesy Pepperoni Pizza Pasta Skillet

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GREEN BEANS AND POTATOES

Green Beans and Potatoes - TSLCOne of my favorite side dishes is green beans cooked with potatoes.  I grew up on this dish.  I remember when my mother cooked fresh green beans straight from the garden with new potatoes seasoned with a ham hock and we could not get enough.  They were just that good!

2 pounds fresh, frozen or canned green beans (If fresh, remove ends and break into pieces and wash the beans)

6 or 7 red potatoes, cut in pieces (I have made this using any kind of potatoes)

1 to 2  cups chicken broth or 1 (14.5 ounce) can (You don’t have to use the chicken broth. I just think it makes them better)

1 ham hock (Can use cooked ham, bacon, pork jowl or salt pork about a half cup, chopped)

2 to 3 cups water

1/2 teaspoon black pepper

1 teaspoon salt

1/2 cup finely diced onion (Optional)

1 teaspoon minced garlic (Optional)

Combine all ingredients in a large pot, bring to a boil, then turn to medium low and cook about 1 1/2 hours until potatoes are done and water has cooked down.  You can also do this in the crockpot and let cook on low 6 to 7 hours or high 4 hours.

Note:  You can add a couple teaspoons bacon drippings if you are just using ham. This will add flavor to the beans.

Makes 8 to 10 servings. Enjoy!

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FRIED POTATO BREAKFAST BOWL

This post is about my favorite breakfast ever. I have this a couple times a week.  I love fried potatoes fixed anyway you can “fix” them and this is my favorite way. There is another post on the site for just regular country fried potatoes and potato cakes.

Fried Potato Breakfast Bowl

Breakfast Bowl

Scoop of fried potatoes

1 egg cooked the way you like it

Slice of fried ham

Cheese of your choice, sprinkle on top

Fried Potato Breakfast

Fried Potatoes

5 or 6 large potatoes, peeled and chopped into bite size pieces

1 to 1 1/2  cups flour (can use all-purpose or self-rising)

1/2 teaspoon cumin

1/2 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon chili powder

1 (4 ounce) can green chilis, drained

hot sauce to taste

1/2 cup cooking oil

In a dish combine flour, cumin, black pepper, salt, chili powder.  Pour over chopped, raw potatoes, toss and mix well to coat potatoes.  Add drained green chilis and sprinkle on hot sauce to taste. Add potatoes to hot oil and fry until crisp. Drain and enjoy.  (The flour makes them more crispy). Makes about six servings of potatoes. Guests love these little breakfast bowls. Try these for breakfast and Enjoy!

Note: you can add onion and green pepper to these potatoes, too.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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BRUNSWICK STEW

Brunswick StewThis Brunswick Stew makes a hearty meal with some cornbread.  You can make this with just about any kind of meat. (chicken, pork, beef and even wild meats or a combination of several different meats) I used to make this stew with deer meat years ago when my children were small and we lived on the farm  This keeps several days refrigerated and freezes well, too. It is a great stew to make on a camping trip or in the fall of the year for a hay ride or gathering.

1  to 2 lbs. stew meat or meat of your choice

2 tablespoons butter or margarine

1/2 cup chopped onion

1 medium green pepper, chopped

1 (14.5 ounce) can beef broth (If I make this with chicken, I use chicken broth instead of the beef broth)

1 (14.5 ounce) can diced tomatoes

1 1/2 cups water

1 (6 ounce) can tomato paste

1/2 cup barbecue sauce (your favorite)(can add more barbecue sauce to suit your taste)

1 tablespoon Worcestershire sauce

1 teaspoon liquid smoke (Optional)

1 teaspoon minced garlic

1/2 teaspoon black pepper

1 teaspoon salt

few drops hot sauce or pinch cayenne

1 cup frozen lima beans (could use canned)

1 cup frozen corn(could use fresh or canned)

1 cup frozen okra (could use fresh)

3 medium potatoes, peeled and diced

Melt butter in large stew pot or dutch oven.  Brown meat, onion and green peppers in butter.   Add remaining ingredients, bring to boil, turn to simmer and cook about an hour or until potatoes are done.  Makes about 3 quarts. Enjoy!

Note:  You can double or triple the recipe if cooking for a large crowd. This stew could also be made in the crock pot. Just cook the meat first and add remaining ingredients. Cook on high about 4 to 5 hours and low 7 to 8 hours.

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