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Sunday, November 3, 2013

Southern Fried Potatoes (Hashbrowns)

This is a southern tradition that is so yummy.  The hubby doesn't like it because of the onions...and because the potatoes aren't shredded (as that is his idea of hashbrowns).  But the rest of the family loves them. 

In order to have the authentic version...follow the recipe as outlined exactly below.  If you want to make it healthier...use grapeseed oil and omit bacon entirely. When buying bacon for this...get the cheap stuff.  It creates the bacon to where it is easier to crumble.  The thicker variety makes more grease and doesn't crumble well.  Use a vidalia onion...sweet onion is an acceptable alternative.  Crazy Jane's Mixed Up Salt is needed...can substitute McCormack's Mediterranean Spiced Sea Salt. (This salt has red pepper flakes in you might want to use some sea salt too, unless you want your potatoes to have a little kick.)


1 12 oz pkg of bacon
1 large vidalia onion, chopped
5-6 large potatoes
Crazy Jane's Mixed Up Salt
Fresh Cracked Pepper


In a large skillet, cook the bacon.  Set the bacon aside to cool.  Leave the drippings and bacon grease in the pan.  Cut potatoes into wedges.  Dice the onion.  When the bacon is cooled...crumble.  Add everything to the bacon grease.  Be generous with the CJMUS and pepper.  It gives it a really good flavor.  Cook for at least 20 minutes over medium heat, stirring occasionally.  The potatoes are done when they are slightly mushing when eating.

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