1 1/2 lb red skin potatoes, quartered and sliced*
1 large onion, quartered and sliced
3 slices of bacon, diced
Heat a large skillet. Add the bacon and cook until crispy. Remove the bacon to a paper towel lined plate. Drain all but 2 tablespoons of bacon grease. Return to flame. Add the onions and potato. Cover and cook about 5-8 minutes, remove cover and saute until the potatoes are golden and fork tender. Add the bacon bits back in, sprinkle with salt and pepper and serve hot.
*You can peel them if you want. We always did when I was growing up but I don’t bother for the red skin ones.
I love home fries. I think they are my favorite way to make potatoes but I rarely make them. When I was growing up my grandfather would make them to serve with fried chicken thighs but I normally just serve them on their own to tell the truth. I know some people cube the potatoes or precook them but Grandpop always made them using sliced raw potatoes so I do too. I find that the potatoes keep their shape well and they cook evenly when they are sliced and the need for boiling is totally eliminated. They fare reheating fairly well-much better than most fried foods do- so you can make a double batch or save your leftovers and have a yummy breakfast the next day with a lot less work.