"not Your Average Spuds"

These are the spuds we like to have with a pot of pinto beans and good corn bread.

• Ready In: 45 mins
• Serves: 4
• Yields: 1 sidedish

Ingredients

• 4  large russet potatoes, peeled, and diced to 3/4 to 1 inch
• 1  large yellow onion, preferably Vidalia, chopped
• 3 -4  tablespoons bacon drippings
•  salt
•  pepper

Directions

1. Rince spuds in cold water and drain well.
2. Heat Bacon drippings in lg. skillet or electric skillet over medium heat.
3. 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.
4. Serve with you favorite beans and cornbread.