2 large russet potatoes
2 Tbsp. bacon fat
Salt and pepper, to taste
Scrub potato well; cut into 1/2-inch cubes. Melt the fat in a skillet. When the fat is very hot, stand back and add the potatoes. Salt and pepper liberally. Let the potato cubes fry for about 4 minutes, turn them over with a spatula, and salt and pepper again. Cook the potatoes another 3 minutes, until they are dark brown. Serve hot.
This makes a great lunch wrap with sour cream.
Yield: 4 servings
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