russet potatoes, peeled, and diced to 3/4 to 1 inch
yellow onion, preferably Vidalia, chopped
3 -4 tablespoons
- Rince spuds in cold water and drain well.
- Heat Bacon drippings in lg. skillet or electric skillet over medium heat.
- Add potatoes and saute until potatoes begin to brown. Add onions and seasonings and stir to combine. Cover and watch closely stirring occasionally until potatoes are tender. Adjust seasonings to taste.
- Serve with you favorite beans and cornbread.