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Fried Potatoes & Zucchini

 8 large Russet Potatoes
 5 small Witten’s zucchini
 2 large onions
 1 lb. lean bacon
 Salt and pepper to taste

Chop the raw bacon into 1 inch strips. Cook in a skillet until crisp. Reserve 3 Tablespoon drippings. Drain bacon on paper towels, set aside.


Wash and peel the potatoes, dice into medium cubes. Wash the zucchini, trim ends, quarter and dice. Peel onions, dice into medium chunks.


Add the reserved bacon drippings to a skillet. Heat the pan. Add the potatoes, cook until slightly tender and browned. Add the zucchini and onions, cook until tender and potatoes are done. Add the chopped bacon, mix well. Turn the heat up, cook until brown on one side, turn over and brown other side.