1. Fry the bacon in a large, heavy skillet until crisp. Remove the bacon, drain well on paper towels, then crumble; reserve the bacon fat. 2. Dissolve the cornstarch in the water. 3. Saute the onion and celery in the reserved bacon fat over medium heat for about 5 minutes, until the onions are translucent. 4. Add the salt, sugar and pepper, and dissolved cornstarch to the skillet. 5. Next, add the vinegar and bring to a boil over medium heat for 3 minutes. 6. Add the potatoes and crumbled bacon, stirring gently. 7. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
