Salt Pork Potatoes. My great-aunt made this every week during the depression and raised 8 kids on it. One bite and you will understand why this never left our family.
Salt Pork Potatoes Slow Cooker. This easy 3-ingredient dish from tough times feeds a crowd with just potatoes and a bit of salt pork. Slow cooking melts the pork’s fat into soft, tasty potato chunks that shine with flavor. It’s cheap, warm, and yummy—perfect for big families. Serve hot with greens or bread. (50 words)
Servings: 6
Ingredients
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2 pounds russet or Yukon Gold potatoes, peeled and chopped into 1 1/2-inch pieces
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8 ounces salt pork, skin off and chopped into 1/2-inch bits
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1 cup water
Salt Pork Potatoes: Directions
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Peel the potatoes and chop them into big 1 1/2-inch pieces so they cook the same and stay firm.
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Rinse the salt pork quick in cool water to wash off extra salt. Dry it with a towel, take off any skin, and cut into small 1/2-inch pieces.
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Put the salt pork bits in the bottom of a 4- to 6-quart slow cooker. This lets the fat melt first and soak up into the potatoes.
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Put the potato pieces on top in an even layer. Don’t squish them—leave room for the fat and water to mix around.
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Pour 1 cup water over the potatoes. It adds wetness to start cooking and helps the pork taste spread through.
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Put on the lid. Cook on LOW 6 to 8 hours, or HIGH 3 to 4 hours, until potatoes are super soft when poked with a fork and edges turn a bit see-through and gold.
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Stir gently from the bottom to mix up the pork fat and bits over the potatoes. This makes them shiny and lets some pork get crispy on the hot sides.
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Taste a potato bit. Too salty? Add a little hot water, stir, cover, and wait 10 minutes. Perfect? Serve it now!
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Scoop hot potatoes into bowls. Spoon extra pork fat and crispy bits on top for the best taste.
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