Potato and Bacon Hash
Potato and Bacon Hash ...
hmm, it's great comfort food plus the aroma will drive you crazy!
This is a fun meal to make on a leisurely Sunday morning; it drives
people mad with the sizzling bacon aroma, and by the time it's ready, it
is devoured with lightning speed! It's a pretty hearty meal, and it makes a great brunch – take it
outside and enjoy the fresh air! This dish will
fill you up, and keep you going easily until the dinner time evening
You can substitute the bacon for canned corned beef, but watch the corned beef from sticking to the pan. (Check out the non-stick pans from Amazon below).
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Ingredients for Potato and Bacon Hash:
1-1/2 cups dehydrated potatoes, sliced
1/4 cup dehydrated onion
2 slices dehydrated elephant garlic
4 slices bacon (or 2 oz. corned beef, or ham)
1 tablespoon plain flour
2 tablespoons tomato ketchup
1 tablespoon Worcestershire Sauce
4 oz. grated cheddar cheese
1/4 cup cold water
salt and pepper to taste
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We brits pronounce Worcestershire like this: wus-ter-shur :-)
How to Make Potato and Bacon Hash ~ One Bowl is NEVER Enough:
1. In a large saucepan, add the dehydrated sliced potatoes, onion, and elephant garlic. Add boiling water to cover
them all. Let them re-hydrate in the pan; add more boiling water if necessary.
2. Fry up the bacon!
3. While the bacon is cooking, combine the flour and water in a measuring jug, add the ketchup and
Worcestershire sauce and set aside.
4. When the potato mix is sufficiently re-hydrated (and remember, the potatoes are already cooked prior to
dehydrating so they only need to be heated through), add the ketchup mix and gently stir and cook a few minutes
5. Add the bacon, crumbled (or any other flavorful meat, i.e. canned corned beef*)
6. Season with salt and pepper to taste.
7. Sprinkle on about 4 oz. grated cheddar cheese, let it melt and serve!
*You can substitute the bacon for canned corned beef, but watch the corned beef from sticking to the pan.
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Tasty Leftovers ...
Leftovers? Shape them into cakes, lightly flour them, and add to an
oiled hot pan the day after. Let them sit, so they get a crust, then
flip over carefully. Some people enjoy this meal with a dash of tomato ketchup and some scrambled eggs!
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