HEAVENLY HASH BROWNS

2 lbs. new potatoes, leave the peel on but wash well and quarter
Salt
3 slices bacon, chopped
1/3 cup chopped green onions, tops and bottoms
1/2 tsp. Creole seasoning

Bring a large pot of salted water to a rolling boil. Once the water is boiling, add in the prepared new potatoes. Boil the potatoes about 10 minutes or until the potatoes are just fork tender. Drain the potatoes and set them aside.

In a large skillet, saute chopped bacon until it begins to crisp.

Add the chopped green onions to the skillet and continue to cook 2-3 minutes.

Toss in the new potatoes and keep cooking stirring frequently to prevent sticking. Hash browns are ready when they are golden and a little crisp on the outside, about 5 minutes.

Remove from heat and sprinkle with seasoning. Serve immediately.

Makes 6 servings
Source: Tracey Koch in the Baton Rouge Advocate, June 15, 2006

Category:  Side Dishes, Potatoes
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