Peel and dice potatoes into bite sized chunks. Boil aside in 2 qt
saucepan till fork stabs into them. DO NOT overcook! Rinse potatoes in
cold water to stop cooking process. In a large frypan, put cut up bacon
and the diced onions till bacon is cooked and onions are translucent.
Combine in a large pan all of the ingredients (potatoes, bacon and onions,
and the creamed corn and evaporated milk) and heat over a very low flame,
stirring often to avoid burning on the bottom of the pan. Add pepper to
taste.
From the Kitchen of Dan Hudson
Posted to MM-Recipes Digest V5 #029 by Dan Hudson <dhudson@blh.com> on Jan
29, 1998
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