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Southern Fried Potatoes 


Southern Fried Potatoes


1 whole potato, sliced ​​ 5 strips bacon, sliced ​​
Sausage (about 1/2 pound, type preferred), sliced ​​or diced
1 medium onion, sliced ​​
1, pulled
1/2 green pepper, chopped
1/2 red pepper, chopped
Salt (to taste, only if necessary)
Black pepper, to taste Garlic powder
, to taste Onion powder
, to taste
1/2 teaspoon Cajun seasoning
1 teaspoon chicken broth powder
Ground pepper powder to taste
1 tablespoon Worcestershire sauce
1 tablespoon distilled vinegar


Preparation Ingredients:
Wash the eggplant and divide it into equal pieces. Put aside.
Cut the bacon into small pieces.
Prepare the onion, shallot and pepper by cutting and slicing them.
Cook the bacon and sausages:
Cook the bacon in a large skillet or Dutch oven over medium heat until the fat is melted and crispy.
Add the sauce to the pan with the bacon and cook until thickened. If you are using a light sauce, you may need to add some oil to help the sauce cook.
Roasted vegetables:
Add chopped onion, saute pan and spinach to bacon fat and sausage. Fry until the onion softens and the pepper softens.
Season and cook the potatoes:
Add the sliced ​​potatoes to the pan. Stir to combine with roasted vegetables.
Season the mixture with black pepper, garlic powder, onion powder, Cajun seasoning, and chicken broth powder. Add red pepper flakes according to your favorite spice.
Pour Worcestershire sauce and vinegar over the lettuce. Stir to combine everything well.
Cook until spring:
Reduce heat to low, cover with a lid, and let potatoes cook, stirring occasionally, until potatoes are juicy and flavorful, about 20 to 30 minutes. Seasoning and serving: Peel the potatoes and season with salt and herbs if necessary.
Serve hot as a side dish or as a main course with a simple starch such as cornbread or rice.

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