Hot German Potato Supper - cooking recipe

Ingredients
    5 slices bacon, cut into 1/2-inch pieces
    1 can (10 1/2 oz.) cream of celery soup, undiluted
    2 Tbsp. sweet pickle relish
    2 Tbsp. vinegar
    2 Tbsp. onion flakes
    1 Tbsp. diced pimiento
    1 can (16 oz.) sliced potatoes, drained
    1 can (12 oz.) luncheon meat, sliced
    minced parsley
Preparation
    Fry bacon in skillet until crisp.
    Remove bacon with slotted spoon; drain on paper towels.
    Crumble; set aside.
    Pour off all but 1 tablespoon drippings from skillet.
    Stir soup, relish, vinegar, onion flakes and pimiento into drippings.
    Cook, stirring constantly, until mixture comes to a boil.
    Reduce heat.
    Stir in potatoes and bacon.
    Arrange meat slices on top of potato mixture. Cover and simmer 8 to 10 minutes or until heated through.
    Garnish with parsley.

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