In a large skillet over medium heat, lightly brown potatoes in the vegetable oil (10-15 minutes for fresh, 5 to 10 minutes for canned). The fresh potatoes will be cooked when you can pierce them ...
drippings from skillet; add onion. Cook, stirring ... Chop bacon. Split potatoes lengthwise. Scoop out flesh into bowl, leaving 1/4"-thick shell. Add milk and butter to bowl; mash.
A welcome addition to any breakfast or lunch. Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.
Place the potatoes and 1/2 teaspoon salt in a large ... Season with salt and pepper, then add the pierogi to the skillet with the onions and sear each side for about 1 minute or until golden.