Fried okra hash from Deep Run Roots: Stories and Recipes from My Corner of the South (page 402) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bching on August 09, 2020

    Easy and delicious. I tossed a handful of corn kernels scraped off the cob in the skillet, too. This is a summer time keeper.

  • MelMM on February 01, 2019

    8-8-2017 As someone who grew up eating fried okra, simply dredged in cornmeal and then deep-fried, this pan-fried version seemed like sacrilege. But guess what? It's good. Not the same as deep-fried, but good in a different way. Seasonings are perfect.

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