Ingredients
4 large Yukon Gold or Russet potatoes
1 large sweet onion
6 strips bacon, cooked
2 cloves garlic, minced
2 tbsp. butter
2 tbsp. olive oil
Salt and freshly ground 5-pepper to taste
Process
Boil 4-6 cups water.
Scrub potatoes clean and cut into 3" squares pieces.
Boil for 10 minutes in boiling salted water, until fork tender.
Remove from pot, immediately immersing in cold water.
Slice into 1/4" slices. Set aside.
In non-stick deep frying pan, sauté onion and bacon until onion is translucent and wilted but not brown.
Add garlic and sauté a few minutes more.
Remove from pan and set aside.
Add butter and oil to pan, with potatoes, salt and pepper. Sauté until potatoes are beginning to brown.
Add onion/bacon/garlic mix and sauté all together until browned and potatoes are crispy on the edges.
Yummy with dinner ... and leftovers are perfect for tomorrow's breakfast with eggs and toast!
Optional: Stir in 1/4 cup freshly chopped parsley just before serving.
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