Steamed, Fried, Blo Yer Minder Potatoes

"My friend Bill is a mountain man. I met him several years ago when he lived in a cabin with three weimaraner dogs. A sweet little gal named Ruby lived there too. Ruby was a donkey, but thought she was a dog. She made her way up the steps to the deck and into the cabin at least once, maybe more than once. Imagine the fragrance of fresh mountain air, then add the aroma of potatoes, bacon and onions frying in a skillet. Add to that the sounds of a nearby rolling river filled with trout just waiting to be caught. This recipe is one of Bill's specialties. Is it my imagination or does food just taste better when you're in the mountains?"
 
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Ready In:
45mins
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • Put bacon pieces into a large cast iron skillet and fry just until crisp; do not remove bacon or drippings from skillet.
  • Meanwhile scrub potatoes and shred enough to fill skillet, adding potatoes to skillet as they are shredded to prevent from discoloring, turning mixture with a spatula with each addition.
  • Dice onion and add to skillet; salt and pepper to taste, and cover with a tight fitting lid.
  • Continue turning to prevent mixture from over browning; add part of water and cover with lid.
  • Add more water as necessary to thoroughly steam mixture, and continue to turn occasionally until potatoes are well browned and cooked through.
  • Adjust seasoning as needed and serve.

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RECIPE SUBMITTED BY

I'm a flatlander that lives out on the prairie a couple hundred miles or so East of Denver....oops, that must put me in another state. I was raised on all the foods that someone decided we aren't supposed to eat any more. Fresh whole milk, heavy cream, home made butter, fried chicken and potatoes & gravy, fresh made dinner rolls and so many more wonderful foods. I learned to cook that way too. My favorite cook book is a 1943 Navy cookbook titled "Cooking on Shipboard." I found it at a D.A.V. store for $2.95. All recipes are for 100 servings. I've never fixed a full recipe of anything in the book, but it's a joy to have it in my collection.
 
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