5 pounds Yukon gold potatoes, peeled and sliced
1/2 cup cooking oil
10 ounce package Canadian bacon cut in quarters
2 cups of shredded sharp Vermont cheddar
1 bunch of green onions, chopped
In a nonstick skillet fry potatoes in oil till done. Just before you are ready to take them up add the Canadian bacon. Take them up and drain on paper towels very well and put them in a casserole dish, cover the top with the Vermont cheddar and place in a warm oven long enough to melt the cheese only. Just before serving top with the green onions. This dish is great with a southern dinner of dry cooked beans and southern corn bread.
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