Fried Potatoes

Every dish needs a simple side item. When you are cooking red meat I can't imagine there being a more appropriate side than good old fashion fried potatoes. This recipe will feed two, but can easily be doubled or even tripled.

4 Large Potatoes
1/2 Pound of Hickory Smoked Bacon
Salt
Pepper

Peel your potatoes and then slice them about a quarter of an inch thick. Discard the ends because they wont fry well. Once they are peeled and sliced place them in a bowl and rinse them thoroughly and let them sit in cook water while they wait to be fried.

Chop your bacon into reasonably think slices, but remember it will shrink as it cooks. Fry your bacon in a large skillet, do not drain. Place your potato slices in the pain over med/high heat with your bacon and bacon grease. Cover and fry until all your slices are tender to a fork, and as they fry add some salt and pepper to taste.

It should be noted that you should flip the potatoes several times during the cooking process but there will be some slices that look a bit burned. This is OK and will actually add a lot of flavor, just try to keep them moving every few minutes.

My wife hates onions so I don't use them in this recipe, but they are an awesome addition. If you would like to use them chop about half an onion and saute them with your bacon. Leave them in the pan when you add your potatoes.

Fried Potatoes... Done.