Bacon Okra And Potato Hash Recipes

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GRANDMA'S FRIED OKRA AND POTATOES



Grandma's Fried Okra and Potatoes image

The cornmeal adds a nice texture to these. This dish doesn't last more than a few minutes at my house. It's great!

Provided by jeniwan

Categories     Low Protein

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 7

1 lb fresh okra
2 large potatoes
1 medium onion, finely chopped
1/2 cup cornmeal
1 teaspoon salt
1/4 teaspoon ground pepper
1/4-1/2 cup bacon drippings (or you can use vegetable oil, but it won't taste as good!)

Steps:

  • Wash okra and cut off stem ends. Cut in about ½-inch pieces. Peel potatoes and chop into ½-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.
  • Heat drippings or oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4 or 5 hungry people.

Nutrition Facts : Calories 360.1, Fat 13.7, SaturatedFat 5.2, Cholesterol 12.3, Sodium 627.1, Carbohydrate 54.8, Fiber 9.2, Sugar 4.1, Protein 7.5

BACON, POTATO AND ONION HASH



Bacon, Potato and Onion Hash image

This is an easy midweek supper dish that can be made from start to finish in only 30 minutes. Bacon is quick to cook and packed with flavour. It is easier to cut up bacon using scissors instead of a knife.

Provided by English_Rose

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
1 lb potato, peeled and diced
1 garlic clove, crushed
8 slices bacon, roughly chopped
6 scallions, sliced
1 tablespoon coarse grain mustard
salt & freshly ground black pepper
4 eggs

Steps:

  • Heat the oil in a large frying pan and cook the potatoes over a low heat for 10-15 minutes, turning occasionally.
  • Add the garlic and bacon and increase the heat. Fry for 5-6 minutes, tossing occasionally, until the potatoes and bacon are golden.
  • Add the onions and cook for 1 minute.
  • Stir in the mustard and plenty of salt and pepper. Divide between four plates and keep warm.
  • Half fill a small frying pan with water and bring to a simmer. Carefully break in the eggs and allow the water to come back to the boil. Simmer for 1 minute, then remove each egg using a slotted spoon.
  • Top each plate of hash with a poached egg, sprinkle with black pepper and serve immediately.

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