Originally printed in Farm and Dairy August 13, 1943
Ingredients:
- (Use left-over boiled or baked potatoes)
- 3 slices bacon, chopped (if available)
- 6 medium potatoes, diced
- 2 onions, chopped fine
- 2 tablespoons of chopped parsley
- 2 cups of boiling water
- 2 cups of milk
- Salt and pepper
Directions:
- Fry the bacon; when it is crisp, add potatoes and onions.
- Add boiling water and simmer the vegetables a few minutes.
- Add the milk and cook them 5 minutes longer.
- Season with salt and pepper.
- Sprinkle with chopped parsley.
