5 lb. Yukon Gold potatoes, peeled and sliced
1/2 cup cooking oil
1 (10 oz.) pkg. Canadian bacon, cut into quarters
2 cups shredded sharp Vermont cheddar cheese
1 bunch green onions, chopped

In a non-stick skillet fry potatoes in oil till done.

Just before you are ready to take them out add Canadian bacon. Then take them out and drain on paper towels very well and put them in a casserole dish, cover the top with Vermont cheddar and place in a warm oven long enough to melt the cheese only.

Just before serving top with green onions.

Submitted by: Judy Brannock