|Raw potatoes||4 Cup (64 tbs), sliced thin|
|Onion||1 , sliced|
|Cooked tomatoes||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Prepared mustard||1⁄2 Teaspoon|
|Celery salt||1⁄2 Teaspoon|
1. In a large pan, saute the bacon till crisp and golden and then drain the pieces on paper toweling.
2. Add the potatoes and the onion to the pan drippings and then cook for 10 minutes.
3. Turn gently during the cooking process and add the rest of the ingredients when the potatoes become tender.
4. When the tomato juice starts to thicken, remove from pan and add the crumbled bacon.
5. Serve hot