By popular demand, here is an unbelievably delicious recipe for potatoes and gravy that can be served for breakfast or dinner. This was submitted by Mark as part of the recipe contest.
Fried Red Potatoes with Bacon Salt Pork Gravy
- 1 lb. Ground pork
- ½ cup flour
- 2 tablespoons vegetable oil
- 1 ½ cups milk
- 4 large or 6 small red potatoes
- ¼ cup diced onions
- ½ cup diced bell peppers
- vegetable oil, enough to coat bottom of fry pan
- salt to taste
- pepper to taste
- Bacon Salt ™ seasoning, flavor of your choice.
Dice the potatoes inch ½ inch cubes. Place in hot frying pan coated with vegetable oil, turning regularly to brown all sides. Season with salt and pepper while cooking. Add the onions and peppers the last few minutes and cook till onions and peppers are tender. The potatoes should be nice and brown on the outside and fully cooked in the middle.
At the same time.
Brown the ground pork in a skillet till completely cooked. Break up the pork into small pieces while cooking. Depending on how lean the meat is, add a little bit of oil to barely coat the pork. When the oiled pork is hot, add the flour a little at the time, you want just enough to soak up the liquid in the pan. The pork should be fully cooked before adding the flour. Continue cooking till the floured pork begins to brown. Add about half a cup of milk and quickly stir it into the floured meat. Stir in the rest of the milk a quarter cup at a time, continue cooking till it coats a spoon. If the gravy gets too thick, add more milk. Season to taste with salt, pepper and Bacon Salt™.
Scoop a pile of the fried potatoes into the middle of a plate. Ladle the gravy over the top. If eating with breakfast, add a couple slices of buttered toast. If eaten with dinner, add a vegetable of your choice and a buttermilk biscuit. Save the last piece of biscuit to wipe up the last of the gravy off the plate.