Ingredients
1# POTATOES (3 MEDIUM)
6 SLICES BACON, DICED
1 MEDIUM ONION, DICED
1/2 C. VINEGAR
1/2 C. CHICKEN STOCK
1 TSP. SALT
1/4 TSP PEPPER
1 TSP SUGAR
1 EGG YOLK, BEATEN
Preparation
SCRUB POTATOES; RINSE. BOIL IN JACKETS AND THEN LET COOL. PEEL AND CUT IN 1/4" SLICES. COOK BACON IN FRYPAN UNTIL CRISP. ADD ONIONS; STIR AND COOK UNTIL TRANSPARENT. ADD VINEGAR, STOCK AND SEASONINGS. STIR; LET COME TO A COIL. STIR IN BEATEN EGG YOLK; REMOVE FROM HEAT AND POUR OVER POTATOES.
