06-29-2014, 08:56 PM
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#105
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The Un-Tuckian
Join Date: Apr 2007
Location: South Central...KY that is
Posts: 39,517
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Quote:
Originally Posted by Undertoad
To me it's 1-2cm peeled-then-cubed firm white potatoes, in a hot skillet with bacon fat (or butter if you must), salt and pepper, browned while rarely turning.
Grating the potatoes is an acceptable local variant.
The intellectually-challenged add onions. The posh add paprika. Neither is appropriate.
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Scattered, shattered, smothered, and covered.
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