- 1 pound bacon, chopped
- 8 medium potatoes (about 3 pounds), peeled and cut into 1/2-inch pieces
- 1 large onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- In a large skillet, cook chopped bacon over medium-low heat until crisp. Remove bacon from pan with slotted spoon and drain on paper towels. Remove bacon drippings from pan and reserve.
- Working in batches, add 1/4 cup bacon drippings, potatoes, onion, salt and pepper to pan; toss to coat. Cook and stir over medium-low heat until potatoes are golden brown and tender, 15-20 minutes, adding more drippings as needed. Stir in cooked bacon; serve immediately.
1 cup: 349 calories, 21g fat (8g saturated fat), 33mg cholesterol, 681mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 10g protein.