- 1/2 pound sliced bacon, diced
- 1 medium onion, chopped
- 1 cup sliced fresh mushrooms
- 5 medium potatoes, peeled, cubed and cooked
- 1 can (10.-3/4 ounces) condensed cream of mushroom soup, undiluted
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 3 tablespoons drippings.
- Saute onion and mushrooms in drippings until onion is tender. Stir in the potatoes and soup. Simmer, uncovered, for 5 minutes or until heated through. Sprinkle with bacon. Yield: 4 servings.
Originally published as Hobo Hash in Casserole Cookbook 2001, p142
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Reviewed Mar. 10, 2010
"Good for you who can make do with what is on hand when times are tuff!! This good recipe proves you can make do and still have a good meal for your kids."