RANCH FRIED POTATOES

* 2 baking potatoes, about 2 pounds each, peeled
* 2 T. bacon drippings or vegetable oil
* 1 medium green pepper, cored and seeded
* 1 medium onion, peeled
* 1/4 pound fresh mushrooms, washed and quartered
* 1 1/4 t. Hi Mountain Burger Seasoning (Original, Mesquite, Hickory)

Cut angled slice no thicker than 1/4 inch from one end of potato. Angle knife in opposite direction and cut a half moon shaped slice same thickness. Cut both potatoes repeating this pattern. In large cast iron skillet, heat bacon drippings over medium heat. Add potatoes. Cook over medium heat, stirring and rearranging occasionally, until browned and crispy on all sides. (If potatoes stick to pan, they aren't ready to turn yet. When properly browned potatoes should be easy to turn.) While potatoes are cooking, cut onion and pepper into 1/2“ by 1/2“ chunks. When potatoes are browned, add pepper, onion, mushrooms, and Burger Seasoning. Cook, stirring frequently, for 5 to 10 minutes longer until onion is cooked but slightly crunchy.

Serves 4.