Prep 45 mins
Cook 0 mins
My friend Bill is a mountain man. I met him several years ago when he lived in a cabin with three weimaraner dogs. A sweet little gal named Ruby lived there too. Ruby was a donkey, but thought she was a dog. She made her way up the steps to the deck and into the cabin at least once, maybe more than once. Imagine the fragrance of fresh mountain air, then add the aroma of potatoes, bacon and onions frying in a skillet. Add to that the sounds of a nearby rolling river filled with trout just waiting to be caught. This recipe is one of Bill's specialties. Is it my imagination or does food just taste better when you're in the mountains?
- 8 ounces bacon, cut into 1/2 inch pieces
- 4 -6 potatoes, unpeeled,shredded
- 1 onion, medium,diced
- 1 -2 cup water (as needed)
- salt, to taste
- pepper, to taste
- Put bacon pieces into a large cast iron skillet and fry just until crisp; do not remove bacon or drippings from skillet.
- Meanwhile scrub potatoes and shred enough to fill skillet, adding potatoes to skillet as they are shredded to prevent from discoloring, turning mixture with a spatula with each addition.
- Dice onion and add to skillet; salt and pepper to taste, and cover with a tight fitting lid.
- Continue turning to prevent mixture from over browning; add part of water and cover with lid.
- Add more water as necessary to thoroughly steam mixture, and continue to turn occasionally until potatoes are well browned and cooked through.
- Adjust seasoning as needed and serve.