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BILLY BEANS I SCREAM SALSA

Papas De Baja
This recipe is terrific! If you prefer, use vegetable oil instead of bacon.

• 1 lb. bacon cut into 1/2" pieces or 1/2 cup vegetable oil
• 5 medium Russet potatoes (not too done) cut into bite size chunks, skins on or off, your preference
• 3 medium onions cut in 8ths, about 1/2" pieces
• 1 jar Billy Beans I Scream Salsa
• 1/2 lb. shredded Jack or cheddar cheese

Bake the potatoes the night before. In a large frying pan fry bacon on medium heat until crisp then remove to drain on paper towels. Add the onions and continue to cook at medium in the remaining bacon fat until the onions just start to get tender. Drain the onions and pat dry on paper towels saving about 3 Tbls. of the bacon fat or vegetable oil to add back to the frying pan. Add the already baked and cut up potatoes and the drained onions, fry on high until the potatoes and onions start to brown. (You will have to stir quite often through this state.)

When potatoes are browned to your liking, drain any excess fat or oil from frying pan, add Billy Beans I Scream Salsa and return the bacon to the pan. Stir well and simmer off any excess moisture, remove to a suitable baking dish, cover the top with the shredded cheese and broil in the oven until the cheese has melted and is just starting to brown. For breakfast serve with eggs and flour tortillas, or with a nice salad for lunch or dinner.

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Billy Beans I Scream Salsa