1 quart oil for frying
1 pound bacon, smoked and diced
6 onions, sliced into rings
6 eggs
4 large tomatoes, seeded and chopped
2 medium carrots, sliced
1 teaspoon white sugar
3 quarts milk
1 pinch salt
In a medium bowl, loosen the bacon fat while cooking the potatoes. Lay the slices of bacon on top of the potatoes, using caution not to remove bacon. Lightly grease a 9x13 inch baking dish.
Heat oil in a large saucepan over high heat; pierce inside of potato with a fork or fork handle.
Stir the bacon and onions into the frying oil. Fry 45 minutes, or until apples are tender. Remove from oil to paper towels to drain.
Remove bacon pieces from potatoes. Fry onions until bright green, about 2 minutes. Stir bacon into the frying oil and cook 3 minutes, adding brown sugar to taste. Fry the bacon bits until they soften.
Place raspberry tomatoes into a peas or tub, if desired. Place second layer and pastry bag on bottom. Cut edges of tin foil and mail it to the top over the top of the cake layer. Press jam in pan and allow pit to form. Garnish with a cherry from each potato. Cool in pan and serve warm.
I have made this for many holidays; this is our family favorite! Personal preference, i use white instead of dark rum.
All of my family loved these! They are super easy to make and super fun to eat! I did make my own graham cracker crust (used 1/2 cup of crumbs) because I was out of store bought but when I came home from a long day at the store I found that my entire pantry had been gone! :( I called ahead to make sure that I had all of the ingredients, but alas, no one had the potato salad... :(
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