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Home Fried Potatoes

  Scrub potatoes, peel (some prefer to leave the skins on) and slice very thin. In a large skillet or fry pan brown the bacon, saving the fat for frying the potatoes. Place bacon on paper towels, crumbling into pieces. Add the potatoes, pepper, onion and chives and brown, turning often to prevent burning. After 5 minutes, add the water and cover skillet, reducing heat to medium. When brown on each side and soft in the middle, top with bacon pieces and serve immediately. 1 lbs. white potatoes, peeled and sliced thin
6 slices bacon
1/2 t. coarsely ground pepper
1/2 c. onion, chopped (optional)
1 T. chives, chopped 
1/3 c. water

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

Betty Groff's Up-Home, Down-Home Cookbook More info. and/or Buy

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