6 to 8 sliced bacon, diced
1 tbsp. flour
1/2 c. sugar
1/2 tsp. celery seed
1/3 c. vinegar
1/4 c. water
2 (16 oz.) cans sliced white potatoes
2 hard cooked eggs, sliced
1/3 c. thinly sliced green onions, with tops

Cook bacon until crisp, reserving 1/3 cup of fat. In a large skillet blend flour, sugar and celery seed into reserved hot fat.

Stir in vinegar and water until thickened. Add potatoes, eggs and onions. Add bacon and stir gently. Heat thoroughly and season to taste.

(You can use canned small Irish potatoes).