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The original recipe is here.


1 1/2 lb red skin potatoes, quartered and sliced

1 large onion, quartered and sliced

3 slices of bacon, diced





Heat a large skillet. Add the bacon and cook until crispy. Remove the bacon to a paper towel lined plate. Drain all but 2 tablespoons of bacon grease. Return to flame. Add the onions and potato. Cover and cook about 5-8 minutes, remove cover and saute until the potatoes are golden and fork tender. Add the bacon bits back in, sprinkle with salt and pepper and serve hot.


I made a half recipe and made my bacon very crispy (plus a made a couple of extra pieces to eat by themselves). There were very good, but does take some time, depending on how crispy you want your bacon.

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Taken on February 29, 2008