Prep 10 mins
Cook 30 mins
A yummy side dish. Add sliced polish sausage or leftover ham for an easy main dish. This originated as "Depression" meal when my Polish grandmother could not afford meat. She could go to her cellar for her own canned carrots and tomatoes and then to the root cellar for the potatoes.
- 4 tablespoons rendered bacon fat
- 4 russet potatoes, peeled and cubed
- 1⁄2 cup chopped onion
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 clove garlic, pressed
- 1 (14 1/2 ounce) cansliced carrots, drained or 1 1⁄2 cups fresh cooked carrots
- 1 bay leaf
- Saute potatoes and onions in bacon fat covered over low heat, turning occasionally until onions are transparent.
- Add remaining ingredients and simmer until potatoes are tender.
This was so easy and really hearty. I added a dollop of sour cream and had a bowl for dinner. I made it with olive oil instead of bacon fat and it was very tasty. On WW, it comes out to only four points, even with the oil..Thanks!!!
Yummy, indeed! I really loved the flavor of this, but my husband and roommate weren't as thrilled. "Don't get me wrong, it's potatoes. You can't go wrong with potatoes!" my husband says. I added some polish sausage and served this as dinner. I thought it was great, and a delicious way to use canned carrots, which I ordinarily would never eat. I always reserve the right to bump up the star rating based on ease of cooking and frugality - This recipe fits both bills! And it reheated wonderfully for lunch today! Great recipe.