6 Russet Potoes, 1 yellow onion,1 red bell pepper,6 italian peppers, salt & pepper
Dice potatoes, onion, bell pepper and Italian peppers.
Divide in 4 zip lock bags for freezing.
Fry ingrediants in corn oil on medium heat for 7 min. loosely covered with foil. Salt & pepper potatoes then transfer them as you turn them over into a skillet with two table spoons of left over bacon drippings. Cook for another 7 min. loosely covered salt & pepper again. Then uncover cooking until brown on all sides.