Take 4 leftover large red skin potatoes and slice them into circles.
Cut 1 lb of bacon strips in half.
Line a large fry pan with the bacon strips and cover with potatoes. Cook on high until bacon crisps on the bottom. (You can add diced onions as well). Once, the bacon crisps, turn with a spatula and evenly brown the rest.
Serve over toasted buttered rye bread & top with a tbsp of pico & scallions.
Happy Cooking!
Xo j
💚