Ingredients:
4 tablespoons rendered bacon fat
4 russet potatoes, peeled and cubed
1/2 cup chopped onions
2 (14 1/2 ounce) cans diced tomatoes
1 clove garlic, pressed
1 (14 1/2 ounce) cans sliced carrots, drained or 1 1/2 cups fresh cooked carrots
1 bay leaves
salt
pepper
Directions:
Saute potatoes and onions in bacon fat covered over low heat, turning occasionally until onions are transparent.
Add remaining ingredients and simmer until potatoes are tender.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.