Fried Taters
My first attempt at fried taters in the cast iron skillet. Came out pretty good. Even though I don't think we really needed the olive oil in them (my sister did that before I got to it). Put in some t...
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Been eating fried taters for nearly 70 years. Have had them cooked in almost every way anyone can think of, liked almost all the different ways and still do. But the one for me that always comes to the top is a version we call "sockeye". Don't have any idea where the name came from or why it is used but for years and years at deer camp, fishing camps, and just plain camping trips it was the breakfast staple.
Now read carefully it is a difficult recipe to follow.
Chop a pound of good bacon into 1/2 inch chunks.
Peel and chunk up a couple onions.
Wash and chunk up a couple-three pounds of taters.
Mix up together and throw into a couple fry pans.
Cook until taters are well browned.
Put the Sockeye aside and render down a couple strips of bacon then fry up the eggs, while they are cooking start frying the bread in the other pan.
Just wish we were still able to get up to deer camp to enjoy this delicacy, seems like its just not the same doing it at home, still good though.
Tinbender
Now read carefully it is a difficult recipe to follow.
Chop a pound of good bacon into 1/2 inch chunks.
Peel and chunk up a couple onions.
Wash and chunk up a couple-three pounds of taters.
Mix up together and throw into a couple fry pans.
Cook until taters are well browned.
Put the Sockeye aside and render down a couple strips of bacon then fry up the eggs, while they are cooking start frying the bread in the other pan.
Just wish we were still able to get up to deer camp to enjoy this delicacy, seems like its just not the same doing it at home, still good though.
Tinbender
