Ingredients:
- 3
tablespoon
bacon drippings (or vegetable oil)
- 1
onion, sliced
- 1 1/2
tablespoon
cold, boiled potatoes, cut into 3/4" chunks
-
coarse salt and pepper
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Directions:
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Heat the drippings in a large skillet. Cook the onion first, until wilted. Add the potatoes. Cook, stirring and scraping the bottom frequently, use a metal spatula for this, until the potatoes have plenty of good crust and the onions are almost burnt, 16-18 minutes. Serve Hot.
from "One Potato, Two Potato" by Roy Finnamore with Molly Stevens
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