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| Ingredients: |
2 - 3 slices of bacon
2 - 4 potatoes
pepper to taste
salt to taste
Small onion |
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| Cooking
Instructions: |
Cut the bacon into 1 inch pieces and arrange to cover the bottom of a frying pan.
Wash the potatoes well and cut into quarters and then cut the quarters into 1/8 to 1/4 inch slices over the bacon in the frying pan.
Add salt and peppers to the potatoes.
Slice the onion over the potatoes.
Cover the potatoes and place the frying pan over a medium hot fire. You will hear the bacon begin to sizzle. Try to keep the fire so the bacon sizzles but does not burn. After about 10 minutes, check to see if the bacon is browned. If it is, turn the potatoes. Continue to cover the potatoes and cook over a medium fire and then uncover and turn until the potatoes are done. |
| Serving
Suggestions: |
I like to serve these potatoes with a kielbasa sausage ring. I cut the sausage ring into 4 pieces as these are easier to turn. Put the sausage over the fire before the potatoes are done and cook, turning occasionally, until the sausage is browned and splitting on the sides.
If you really plan this meal well, you can have a piece of sausage left over and and some potatoes. Keep these over night and use in an omelet the next morning. Just fry a bit of cut up bacon, add the sausage sliced up, and the potatoes. Heat. Add salt and pepper and 3 to 4 eggs that have been broken into a cup and beaten with a fork some. Cook until the eggs are almost done, add some cheddar cheese, and cook until done. |
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