Idaho potatoes work best. Figure one whole potato per person.

Slice the taters lengthwise, then slice the halves lengthwise again, as if you were making pickle spears. Lay the spears side by side & slice crossways into pices @ 1/8" thick.

Get skillet hot, but not too hot. I have an elec. oven & set mine on @ 6-7. Melt more butter (real butter tastes best, but any will do) than you think you need...about 1/3 of a stick for each large, Idaho potato. Apply 1/2 tsp of minced garlic to butter & sautee it for a couple minutes. Then apply the taters.

Apply Hormel real bacon bits to taste. The little crispy ones don't work...you gotta use the soft, real ones.

Apply chives. Freeze dried will work, but fresh are best.

Salt & pepper to taste. Course ground pepper is best.

You never want the taters to soak up all the butter in the pan. If they do, they'll be dry when done. Keep adding butter to maintain a little bit of extra in the pan during cooking.

Much like a nervous prom date, if you manipulate them too vigorously or try to rush them, you'll be unhappy with the results

, so take your time and try to turn them gently, but often.

Great next to steaks, pork, and especially good next to venison medallions in grilled onions & brown gravy. Serve your over-easy eggs on top of the leftover taters in the morning for a great start to your day of hunting.