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1 medium (8 to 10 oz.) sweet
Spanish onion
1 Tbsp. vegetable oil
3 slices bacon, diced
1/4 tsp. salt
4 c. sliced, cooked potatoes,
cut 1/4-inch thick
1/8 tsp. pepper
1 egg, beaten (optional)
chopped parsley

Peel and cut onion into 1/4-inch thick slices. Cut each
slice crosswise to make about 1 1/2 cups coarsely diced onion.
Heat oil in heavy skillet. Add onion and bacon. Saute over
medium heat until onion is soft. Stir in potatoes, salt and
pepper. Fry, turning occasionally, until potatoes are browned,
about 10 minutes. Pour in egg. Remove from heat and carefully
mix with a spatula until egg is set. Sprinkle with parsley.
Yield: 4 servings.
Note: Omit egg if potatoes are to be served with eggs
on the side.

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