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Categories:Viewed: 55 - Published at: 7 years ago
Ingredients
- 1/2 to 1 pound bacon, diced
- 1 c. vinegar
- 2 c. water
- 3/4 c. sugar
- 5 tbsp. flour
- 4 teaspoon salt
- 1 teaspoon pepper
- 4 medium onions, minced
- 5 lbs. small salad potatoes
Method
- Wash potatoes and boil with skins till just tender.
- Cold, peel and slice into 1/4 inch slices.
- Fry bacon till very crisp.
- Set bacon aside and drain all but 4 Tbsp.
- bacon drippings from skillet.
- Over medium heat, cook onions till clear in the reserved bacon drippings.
- Add in vinegar, water, salt, pepper and sugar to the onions.
- Continue cooking over medium heat.
- Mix the 5 Tbsp.
- flour with sufficient water to make a smooth, pourable thickening mix.
- Slowly add in to skillet, stirring constantly.
- Bring to a boil for a couple of min.
- Pour this over sliced potatoes in a Pyrex baking dish.
- Reserving a little crisp bacon for garnish, add in bacon to the potatoes and sauce.
- Stir gently.
- Store in refrigerator up to two days before serving (it is best made a day ahead).
- Add in bacon garnish to top and heat till warm and bubbling.
- Serve hot.
