|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Ham||4 Ounce, chopped|
|Russet potatoes||3 Pound, pared and cut into 1/4-inch-thick slices|
|Chopped onion||1 Cup (16 tbs)|
|Basic chicken stock||1 Cup (16 tbs)|
|Unsalted butter||2 Tablespoon|
|Sliced bacon||3 Ounce, finely sliced|
Preheat oven to 400°F.
In large heavy skillet or deep fryer, heat 1 inch oil to 350°F.
Add potatoes and fry in small batches until they start to brown but are not completely cooked, about 5 minutes.
Drain on paper towels, then place potatoes in a 13x9x2-inch baking pan.
Sprinkle potatoes evenly with Meat Magic and set aside.
In large skillet, fry bacon over high heat until brown.
Add ham and cook 3 to 5 minutes, stirring frequently.
Stir in onion and continue cooking 5 minutes, stirring occasionally.
With a slotted spoon, spoon bacon mixture on top of potatoes.
Add stock and butter; stir until well mixed.
Bake, uncovered, until potatoes are well browned, about 35 to 40 minutes, stirring about every 10 minutes.