4 cups potatoes, diced small (see NOTES)
ΒΌ cup finely diced onions
2 tbs fresh chives, snipped
2 cups shredded sharp cheddar cheese
ΒΎ cup mayonnaise
8 slices crisp cooked bacon, diced
Β½ tsp salt (optional)
ΒΌ tsp pepper


Preheat oven to 325 degrees F.

Mix all ingredients together in a large bowl, making sure the potatoes are well coated with the mayonnaise.
Place potato mixture in a 2- quart baking dish (you can also use a 9 x 9- or 11 x 7-inch pan)
You may sprinkle a bit of extra cheese on the top, but that is optional.
Bake for 90 minutes or until potatoes are done in the center of the casserole.
Mix all ingredients and place in a 4-6 quart slow cooker.
Cover and cook on low 6-8 hours, high 4-6 hours.
Bear in mind the top will not brown in the slow cooker.
You may substitute the fresh potatoes for an equal amount of frozen southern-style hash browns. If you don’t defrost the frozen potatoes, extend the bake time 15-30 minutes.

You don’t have to bother peeling the fresh potatoes. Just make sure to scrub them well before dicing.

Enjoy !!!

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