| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Irish |
Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
|
Med. potatoes |
| 1 |
|
Onion |
| 2 |
T |
Bacon fat |
| 1/2 |
c |
Grated cheddar cheese |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Wash and peel potatoes and cut into paper thin slices. Pat dry with
towel. Cut onion into paper thin slices. Heat half of the bacon fat in
a heavy frying pan and fill the pan with alternate layers of potatoes,
onions, and cheese, finishing with potatoes. Sprinkle each layer with
salt and pepper. Dot the final layer with remaining bacon fat. Cook
over moderate heat until potatoes are almost tender. Turn the
Haggerty carefully onto a plate and then carefully slide it back into
the pan and continue cooking undil done. To serve, cut into wedges and
serve with a dollop of sour cream.. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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