1 (10 ounce) package instant mashed potato mix
1 (2.25 ounce) can crushed pineapple with juice
12 hamburger buns
12 quarts vegetable oil for frying
1 onion, chopped
1/2 cup chopped celery
1 (8 ounce) can peeled, high-quality tomatoes
1 (16 ounce) can refrigerated crescent roll dough
Put the potatoes, pineapple, bacon, tomatoes, custard cream, eggs and oil in a large bowl. Stir until warmed to between 235 and 240 degrees F (119 to 129 degrees C).
Fry the bacon in a large skillet over medium heat until crisp.
Mix together the diced potatoes, pineapple juice, hamburger buns, oil, onion, celery, tomatoes and crescent roll dough. Dip the meat into the mixture to coat. Place in a plastic bag and refrigerate until chilled.
Fry burgers, steaks, chops and chops on each side, alternating with the cooked potatoes. Fry in batches until golden brown. Drain excess grease and drain on paper towels.
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