16 oz. bacon
1 tbsp. cider vinegar
1/4 c. minced onion
1 tbsp. chopped pimento
1 can cream of celery soup
3 (16 oz.) cans sliced potatoes, drained
16 oz. pkg. frankfurters, cut into 1/2-inch pieces

In a 12-inch cook-and-serve skillet, over medium heat, cook bacon until browned. Drain bacon on paper towels. Crumble. Pour all but 2 tablespoons fat from skillet.

In the same skillet, over medium high heat, cook onion until tender. Stir in undiluted soup, vinegar, pimento, and all but 2 tablespoons of bacon.

Using rubber spatula, gently stir in potatoes and frankfurters. Heat to boiling. Cover and simmer until potatoes are heated through (about 10 minutes). Sprinkle with remaining bacon.