Place fresh oysters in small saucepan with their own liquor. Cook over medium heat until their edges begin to curl. Remove from heat. Drain, cool and chop. Reserve liquor for future use in other recipes. If canned oysters are used, do not cook. Simply drain and chop.
Boil potatoes in their skins for approximately 20 minutes, or until done. Do not over cook or they will be mushy. Drain and rinse with cold water. Peel and finely dice potatoes. Mix chopped oysters with potatoes; set aside.
While potatoes are cooking, cook bacon over medium heat until crisp. Drain and reserve fat. Crumble bacon and set aside.
Peel and finely chop onions. Should yield approximately 1 1/2 cups.
Overmedium heat, melt 4 tablespoons bacon fat in medium sized skillet. Add chopped onions and cook until transparent. Add oyster-potato mixture, salt and pepper to taste. Mix thoroughly and press mixture down with spatula.
Cook 10 minutes, pressing down mixture occasionally. This helps to form a crust on the bottom. Turn hash in pan, scraping up and mixing browned parts throughout.
Add chopped parsley, Press down with spatula and cook for 5 minutes.
When hash is crusty and brown, sprinkle grated Parmesan cheese and crumbled bacon on top.
Turn heat to low and cover. Cook until cheese melts.
I have made both the original version and the quick version. Both are equally good, & can be served for any meal.
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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 365 (72%)|
|Amt Per Serving||% DV|
|Total Fat 40.6g||54 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 112.8mg||35 %|
|Sodium 755.7mg||26 %|
|Potassium 682mg||18 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 18.9g|
|Protein 14.5g||21 %|
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Calories per serving: 508
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