What You Need:

2 lbs. russet potatoes, peeled and cut into large chunks
1 yellow onion, peeled and cut into chunks
1 tbsp bacon drippings
1/2 C of ketchup
1 tbsp red pepper sauce
1 tbsp sugar
1 tsp of salt
1/2 tsp pepper

How to Make It:

Cover the potatoes and onion chunks with water in a large pot.
Place the bacon drippings, ketchup and red pepper sauce into the pot and stir until well blended.
Add the sugar, salt and pepper and blend all the ingredients together well.
Position the pan over high heat and allow the water to come to a brisk boil.
Turn the heat to medium low and cook the potatoes in the sauce for 25 minutes.
Turn off the heat under the pan and allow the potatoes to rest in the sauce for 30 minutes.
Most of the liquid should be absorbed into the potatoes.
Turn the heat to low under the pan and cook for 10 minutes, stirring occasionally or until the mixture bubbles.

Makes 8 servings

The red pepper sauce can be adjusted to suit your taste or can be left out completely if you prefer. Be sure to let the potatoes stand in the sauce to give them flavor and their red tint.