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  • 9 med. potatoes
  • 6 slices bacon
  • 34 c. chopped onion
  • 2 tbsp. flour
  • 2 tbsp. sugar
  • 2 tsp. salt
  • 1/2 tsp. celery salt
  • Dash of pepper
  • 3/4 c. water
  • 1/2 c. vinegar


Adapted from


Step 1

Pare potatoes, slice in 1/4 inch pieces. Cook in salted water until tender, nut mushy. Slices should be firm. Drain and set aside. Fry bacon until crisp. Remove from pan. Cook and stir onions in bacon drippings until golden brown. Blend in flour, sugar, salt, pepper and celery seed.
Cook over low heat, stirring until mixture is bubbly. Remove from heat and stir in water and vinegar. Return to heat and heat to boiling, stirring constantly. Boil 1 minute. Pour mixture over potato slices and crumbled bacon until lightly coated. Serve hot.


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