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Another favorite, this is based upon the recipe in Betty Crocker’s Cookbook (1969). It goes really great with bratwurst. The dinner you see pictured here includes bratwurst and sauerkraut, but neither of those are in this potato salad recipe. Just sayin’.
3 pounds cooked potatoes, peeled
I peel and then boil the potatoes, but as long as they’re cooked it shouldn’t matter how it’s accomplished. The potatoes work best if they’re then cooled.
In a large skillet, fry 6 slices of bacon until crisp.
Remove bacon and place on absorbent towel to drain.
Cook and stir 3/4 cup chopped onion in bacon drippings until tender and golden brown.
Stir in 2 Tbsp. flour, 2 Tbsp. sugar, 1 tsp. salt, 1/2 tsp. celery seed, and dash of pepper. Cook over low heat, stirring until bubbly.
Remove from heat; stir in 3/4 cup water and 1/3 cup vinegar (I use cider vinegar). Heat to boiling; stirring constantly. Boil and stir 1 minute.
Chop bacon, thinly slice potatoes. Carefully stir into hot mixture. Heat through, stirring lightly to coat potato slices.
Serves 5 or 6. And tastes pretty great the next day, too!
Hot German Potato Salad ingredients
3 pounds cooked potatoes, peeled
6 slices bacon
¾ cup chopped onion
2 Tbsp. flour
2 Tbsp. sugar
1 tsp. salt
½ tsp. celery seed
Dash pepper
¾ cup water
1/3 cup vinegar
I love twice-baked potatoes. They can be made using many different ingredients, whatever flips your switch. This recipe calls for sour cream and shallot, but you could use cream cheese and onion instead. You’re only limited by your imagination. This dish doesn’t take a lot of hands-on time. You can bake the potatoes ahead of time and then the rest of the preparation goes quickly.
Start by washing russet “baker” potatoes and running a knife lengthwise along one side of each, just piercing the skin. Then give one deep jab along the score. One time I didn’t do this and had the potatoes explode in the oven and make a mess, so do it. Just sayin’. The russets I use are quite large and I bake at 350 degrees for an hour and a half. They should be soft when squeezed. Remove from the oven and let cool awhile, until you can pick them up. It’s much easier to scoop out the insides if they are still warm. This is what they look like when cooked.
In a small skillet saute a chopped shallot and a chopped garlic clove in butter until tender.
Scoop out the white part of the potatoes with a spoon into a large bowl, being careful not to pierce the skin.
Mash the potato as well as possible (my bowl was too small).
Here are the potato skins, ready to be stuffed.
Add the shallot, garlic, butter mixture to the potatoes. Add salt and pepper. Add a few tablespoons of bacon bits. Stir together with dollops of sour cream, enough to bind it all together.
Stir in sharp cheddar cheese.
Mix together well.
Stuff the mixture into the potato skins.
Sprinkle with grated sharp cheddar cheese.
Bake at 350 degrees until cheese is melted and potatoes are heated throughout, 15-20 minutes.
Ingredient List
Russet “Baker” potatoes
Shallot
Garlic
Butter
Salt and pepper
Bacon bits
Sour Cream
Sharp Cheddar Cheese
This is a simple, yet hearty meal we affectionately call Brunch for Lunch. I used to make this after church on Sundays and sometimes before school on weekdays. It is easy to add more ingredients or change the ingredients to what you have on hand.
- Brunch for Lunch
Brunch for Lunch
1/2 cup (1 stick) butter
2# bag of frozen Southern style hash browns (cubed potatoes)
1# bulk breakfast sausage (or use bacon or ham or chopped links or whatever meat you want or no meat at all)
Optional: sliced onions, bell peppers, mushrooms, and/or chopped tomatoes.
6 eggs, beaten
1-1/2 cups grated sharp cheddar cheese (or Parmesan or whatever kind of cheese you have)
You will need two skillets (1 very large apx 14″ and 1 medium apx 12″). In the biggest skillet, melt butter over high heat. Add frozen hash browns and let fry on high heat until browned. Meanwhile in smaller skillet, fry breakfast sausage until cooked through. Turn the hashbrowns when brown and add sausage to the top of the hashbrowns. Don’t turn again until bottom is browned. Meanwhile, saute the optional ingredients over medium heat in the smaller skillet until they are cooked. Add to the top of the sausage in the hashbrown skillet. Scramble the eggs in the smaller skillet until cooked through. By this time the hashbrowns should be browned and you should start turning them so they cook through and are browned a little. Stir in the meat and veges. Add the eggs and stir in. Once the potatoes are all cooked, sprinkle cheese over the top. Turn the skillet to low. Turn the medium skillet upside down on the large skillet to make the cheese melt faster on the top. Once the cheese is mostly melted, remove the medium skillet and serve. Serves 6-8.
- Melt butter in very large skillet.
- Fry bulk sausage in medium skillet.
- Fry frozen hash browns in large skillet.
- When the sausage is cooked . . .
- add it to the top of the hashbrown skillet.
- Make scrambled eggs in the medium skillet. It picks up bits of the sausage or veges previously cooked in it. (Just cook beaten eggs over low heat, nothing more. It’s simple.)
- Stir sausage into hashbrowns in skillet.
- Add eggs to the hashbrown skillet.
- Sprinkle cheese over top.
- Flip the smaller skillet upside down to act as a dome over the larger skillet so the cheese melts.
- Finished.
Final word: yes, the cretins here put ketchup on it. I use Tabasco.
Foods Passion 