Fried taters

[OSD]

6 med size baking potatoes - cooked and cooled.
1 small sweet onion
3 to 4 Tbls bacon grease
Salt and pepper or steak seasoning.

Potatoes -- bake or boil with skin on, cool over night in frig
slice them to about 1/8 in thick slices ( 1/4 to 1/2 if making home fries )

Slice onion very thin ( use as much as you like )

Heat bacon grease in cast iron pan over med heat
add potatoes and onion to hot grease and sprinkle with seasoning.
cook til light brown then turn and finish cooking til golden brown. Put them in a bowl and serve.
Sometimes I add a little more seasoning just before taking out of pan.

[Big Mike]

Had me some of these the other night with some pork chops. I love greasy fried taters.

I need to make me some Fried Green Tomatos. I haven't made them in about 6 months now.

[copkid]

I've not heard of baking them the night before! I look forward to trying these. Of course, bacon grease is a must. I often fry up a mess of taters and onions for my lunch time meal, no meat needed! Many times I will toss in sweet corn and fry it along with the potatoes. Yum!
Laura

[OSD]

When you boil or bake them, they will cook faster. The outside will turn golden and crisp-but the inside will be soft. At least that's what Grandma told me when she showed me how to do them.

[DATsBBQ]

My granny was the same way. Want not, waste not. They do cook up much faster than raw one. She would also make patties out of leftover mashers, dredge in a little flour and fry. Good stuff.

[OSD]

My granny was the same way. Want not, waste not. They do cook up much faster than raw one. She would also make patties out of leftover mashers, dredge in a little flour and fry. Good stuff.

potato pancakes

We need a drool Emoticon

[dilley340]

Sometimes I slice raw spuds into about 1/4" slices (skin and all), add thinly sliced onions (lots), salt, pepper and olive oil and put into a 2 gallon zip baggie to shake and coat. You might have to do this in batches depending on how much you're making. Then I dump 'em out on a double layer of H.D. foil and wrap into a pouch. I then indirectly cook them on the grill, turning over every once in a while for up to an hour or so depending on your fire.

The cool thing with doing it this way, is that you can serve them right from the foil pouch.

I remember the cast iron skillet days with the bacon grease taters... umm.

[TL Parnell]

I learned this recipe from my 1 st wife's grandmother, she was older than dirt when I married into the family & she taught this to me some 20 years later, take just enough bacon grease to cover an iron skillet, put taters in hot skillet & stir to get 'em all greased up good, just when they start to turn brown, turn the burner down low & pour just about 1/2 cup of hot water in the pan & cover it for long enough to let the taters sort of finish cooking in their "steam", salt & pepper to taste & enjoy!!!