Prep 35 mins
Cook 40 mins
Can't go wrong with Betty! Crocker, that is. This is just so delicious that I make it quite often. It's wonderful with pork chops, wienerschnitzel (did I spell that right?), or just by itself. Flavorful with just the right amount of tanginess!
- 1 1⁄2 lbs potatoes, cut into halves
- 3 slices bacon
- 1 medium yellow onions or 1 medium white onion, chopped
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1⁄4 teaspoon celery seed
- 1 dash fresh ground black pepper
- 1⁄2 cup water
- 1⁄4 cup vinegar
- Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
- Add potatoes and return to boiling point.
- Reduce heat.
- Cover and cook for 20 to 25 minutes or until tender; drain well.
- Cook bacon in medium skillet until crisp.
- Remove bacon from skillet and drain on paper towels.
- Cook and stir onion in bacon drippings until tender.
- Stir in flour, sugar, salt, celery seed, and pepper.
- Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.
- Stir in water and vinegar.
- Heat to boiling, stirring constantly.
- Boil and stir for 1 minute; remove from heat.
- Crumble bacon into hot mixture.
- Slice in the warm potatoes.
- Cook, stirring gently, to coat potatoes, until hot and bubbly.
It's easy and inexpensive to make and tastes great. The family loved it. I used canned potatoes which cut the cooking time to about 15 minutes.
I'm a believer! The recipe I use is extremely similar to this. This is one I don't deviate from the ingredients. However, I never make the normal amount, even as a sidedish with lunch/supper. My family and friends demand this for get-together events. For these, I use 5 lbs, sometimes up to 15 lbs of potatoes. Any leftovers? Maybe, but then they're fought over for take-home!!
It's a keeper!