Tuesday, December 8, 2009

Bacon Ranch Pan Potatoes

6-8 potatoes, diced (or 1 pkg. simply shreds frozen hash browns, thawed before using)
1/2-3/4 c. chicken broth
Crumbled Bacon
Chopped green onion
Grated Cheddar Cheese
Sour Cream or Ranch Dressing

Cook and crumble the bacon.

In a large skillet, fry the potatoes until browned. If using fresh potatoes, add 1/2 to 3/4 cup chicken broth. Cover with lid to speed up cooking and tenderize them. While the potatoes are in the pan, sprinkle with the grated cheese, then with the bacon and onions. Serve with sour cream or ranch dressing.


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