Serves: 5
Total Calories: 41

1 (24-ounce) package frozen hash brown potatoes
4 slices bacon
1 small onion, chopped
2 teaspoons sugar
1 teaspoon flour
1 teaspoon instant beef bouillon
1 teaspoon salt
1/4 cup vinegar
1/2 cup water
1 teaspoon chopped chives

Thaw potatoes in a large skillet. Fry bacon until crisp; remove. Add onion to drippings. Cook until tender and golden. Stir in sugar, flour, bouillon, and salt. Cook over medium heat, stirring until bubbly. Remove from heat; stir in vinegar and water. Heat to boiling, stirring constantly. Crumble bacon; carefully stir bacon, potatoes, and chives into hot mixture. Heat thoroughly, stirring lightly to cover potatoes.

Nutritional Facts:

Serves: 5
Total Calories: 41
Calories from Fat: 25

More Recipes from the Best of the Best from the Plains Cookbook Cookbook:
Country Coleslaw
Crispy Oriental Salad
Spinach Salad
Spinach-Avocado-Orange Toss
Avocado Citrus Toss
Six "S" Salad
Autumn Salad
Strawberry & Romaine Salad
Zesty New Potato Salad
Easy German Potato Salad
Sweet-Sour Green Beans
Bean Salad
Mexicali Chicken Bean Salad
Marinated Onion-Tomato Salad
Smoked Turkey Salad
More Than Chicken Salad
Cranberry Chicken Salad
Garden Fresh Chicken Pasta Salad
Gwen's Macaroni Salad
Greek Feta Salad
Fettuccine Heaven Salad
Hidden Pear Salad
Pear and Walnut Salad
Festive Cranberry Salad
Overnight Layered Fruit Salad
Lemon Jell-O Salad
Cucumber Sauce
Hot Bacon Dressing
Raspberry Vinaigrette
Grandmother's Mayonnaise