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Pennsylvania Dutch Spring Tonic
Ham and Potatoes with Mustard Green Salad with Hot Bacon Dressing

4- 5 oz. ham steaks
4 packed cups chopped dandelion greens
4 boiled firm white or red skin potatoes preferrably not russets.

4 slices bacon
1 onion chopped ¼ inch dice
1 /2 cup vinegar
1 /2 cup sugar
1 /2 cup water
Salt and Pepper
4 Boiled eggs Sliced

For thickeners
2 egg yolks

1 / 2 cup water
2 tablespoons flour or cornstarch
mix well.

printer friendly           Metric Conversion Chart




  • Brown the bacon and render some bacon fat in a 12 inch skillet. Add the onions and pepper to your liking and sauté till tender.
  • Add the vinegar, sugar and water and bring to a simmer.
  • Thicken with the slurry and cook another minute. Turn the heat off and add the egg slices, and hold on the stove while finishing the rest of the dinner. 
  • Brown the ham steaks and boil the potatoes.
  • When ready to serve, put the dandelion greens in a large stainless bowl and pour the dressing over the greens. Fold in the dressing till the dandelion greens are coated.
  • Dish up the ham steaks, smash or press down a potato on each plate (so the potato lays flat, and then divide the Dandelion green salad evenly over the potatoes.

    Serve immediately


    *You could use a roasted ham instead of the ham steaks.

    You could also use another type of greens, such as turnip greens or mustard, as long as it is tender, unlike collards or kale.

    Pennsylvania Dutch
    Chicken Pot Pie

    Birnen Bohnen und Speck
    (Bacon (or in this case Ham), Pears, and Beans)



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