Elements of Scalloped Potatoes 

We needed something to go with a roast The other day, when all the grandkids were here. I racked (Wracked?) my brain (I know that shouldn’t be too hard should it, as little as it is) to come up with something that young pizza and mac & cheese people might eat. Well, turns out I hit a homerun, much to my surprise. I don’t even know what to call this, but it has elements of salloped potatoes, one of my mom’s old favorites.

In a big cast-iron skillet fry up several pieces of bacon, until crisp and golden, then take the bacon out and set it on paper towels. Now chop a potato into slices like silver dollars and fry these rounds in the bacon grease. Salt and pepper the taters, then chop an onion and add it after the taters are starting to get tender. Finally throw in a cup full of green beans (what we used to call “snaps”). Stir this around until it’s well cooked and the beans are tender, I use a pretty hot fire. Then put the bacon back in all crunched up, and when the potatoes are browned and have sort of almost crunchy edges, serve it in a bowl. We had only enough leftovers for my lunch the next day. See, it doesn’t have to be complicated to be good food!

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