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    Feb 2011
    Tucson, Arizona, United States
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    Grammy's Fried Potatoes

    6-8 red potatoes, sliced thin and stored in cool water
    1 sweet onion, chopped
    1 (12 oz.) package of bacon
    garlic salt, salt and pepper
    very large fry pan with a lid

    1 Cut bacon slices with a pair of scissors about 1 inch x 1/2 inch in size. To speed up process, cut 3-4 slices at a time. Cook bacon in a very large skillet and separate continually while cooking, stir often.

    2 When bacon is cooked to your desired texture, add chopped onion. Saute onion and bacon until onion softens, about 5 minutes. Turn heat to lowest setting.

    3 Drain thinly sliced potatoes and place in an even layer on top of bacon and onions. Sprinkle layer with garlic salt, salt and pepper. Lay out another layer, repeat. Add more layers if you need to, but no more than 3 layers. If you have too many potatoes left over, you probably do not have a very large fry pan!

    4 Cover potatoes and leave on low heat. Cook for about 20 minutes, on low heat, and toss carefully. Sprinkle with more seasonings if desired. Continue cooking on low and tossing potatoes every 5 minutes for 30 minutes, cooking uncovered to get some crispiness throughout.
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    Last edited by LariP; 01-20-2013 at 12:25 PM.

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