Oxmoor House JANUARY 1983
Heat bacon drippings in a 10- inch cast-iron skillet over medium heat. Add potatoes, salt, and pepper; toss lightly to coat well. Cook 4 minutes, stirring constantly. Press potatoes to one side of skillet forming an omelet shape. Cook over medium heat 4 minutes or until bottom of mixture is browned.
Transfer pan to oven, and broil 4 inches from heat for 5 minutes or until top of potato mixture is browned. Slide onto a warm platter, and serve hot.
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