German-Style Fried Potatoes

Boiling the potatoes and chilling them overnight makes them easy to cut and sauté.  Leftover potatoes and brisket would make a great breakfast hash.

Serving size: 4

Ingredients:

¼ cup. Bacon drippings

4 potatoes peeled and sliced

1 med. Onion, sliced

1 cup green onions

½ cup. Water

salt and pepper to taste

Directions:

Heat drippings in iron skillet. Add sliced potatoes, turning until light brown. Add sliced onions; cook for about 5 minutes longer. Add salt and pepper. Pour water over potatoes and cover immediately with tight fitting lid. Reduce heat to low; let steam, turning potatoes occasionally. When tender remove from skillet.