1 pound red potatoes
1 pound yellow-green tomatoes
4 ounces bacon, sliced
1 large onion, sliced
1 1/4 cups shredded cabbage
3 tablespoons butter, chilled
8 cloves garlic, minced
1 teaspoon salt
Shred potatoes and set aside. In a large bowl, mash potatoes with a potato masher and salt. Add bacon and mix lightly but without breaking up potato. Transfer mixture to a large skillet or skillet. Cover and simmer over medium high heat until bacon is crisp and cheese is melted. Spread mixture on a piece of foil or plastic wrap. Place in refrigerator and chill overnight.
Preheat oven to 350 degrees F (175 degrees C).
Arrange potatoes in bottom of large baking pan. Place tomatoes on potato layer and brush with bacon grease. Toast over medium heat. Combine cabbage, tomatoes, bacon, onion, cabbage mixture and butter and heat slowly until onion is tender. Remove foil from baking pan and place all of vegetables in pan. Cover and sprinkle with garlic salt. Pour 1/4 cup of the bacon grease over all vegetables. Press remaining bacon grease into center of pie. Place filling in baked pie crust. Drizzle remaining butter over filling.
Bake in preheated oven for 60 minutes. Remove from oven and hand-bread, neck-sweating, all over top. Fry uncovered in preheated oven for 5 minutes per side.
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