CREAMED PEAS AND POTATOES

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Course Side Dish

Cuisine American, southern

• 3 large russet potatoes can use red potatoes
• 3 slices bacon cooked crisp
• 1 tablespoon bacon drippings
• 3 tablespoons butter
• 1/4 cup chopped green onion can use regular onion
• 1/4 cup all-purpose flour
• 1 12 ounce can evaporated milk (can use regular milk)
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 16 ounce bag frozen green peas (can use fresh peas)

• Peel the potatoes and cut into pieces. You can leave peelings on but I don’t.  Cover with water and bring to a boil on stove.  Cook potato pieces about 8 minutes.  Do not overcook or they will become mushy.

• Cook the bacon in a skillet on top of the stove, remove and drain, set aside.  Save 1 tablespoon of the bacon drippings in the skillet.  Add the butter and onion to the bacon drippings and saute’ onions.  Sprinkle in flour and pour in milk and cook until mixture starts to thicken like you are making gravy.   You don’t want it too thick.

• Pour in peas and drained potatoes. Add salt and pepper.  Turn heat to low for peas to cook.  Only takes about 3 minutes. Remove from heat and crumble bacon on top.

Keyword easy recipe, easy side dish, easy skillet meal, peas, peas and potatoes, potatoes, the southern lady cooks