Ingredients
3 tablespoon bacon drippings (or vegetable oil)
1 onion, sliced
1 1/2 tablespoon cold, boiled potatoes, cut into 3/4 in. chunks
coarse salt and pepper
Directions
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
