Pig fat and salt = it's a good thing

[Dina Lerret]

Currently, I'm eating last night's leftover and it's yummy. 
Basically, it's potatoes, mushrooms, bacon, and onions with sour
cream.

Peel and cut up potatoes (I used 5 lbs) then boil them.  Peel and cut
up onions (I used three medium-sized vidalia (sp?)) then cook them in
a touch of olive oil until they're golden mush (i.e. carmelized).  Cut
up bacon (the 'fresh' stuff to get pig lard - I use maple-flavoured by
Hormel) into bite-sized pieces and cook them up in the onion mush to
whatever softness of bacon you want.  Add a bit of pepper and salt the
bacon/onion mix like you have no fear of a heart attack, and if you
have a sweet tooth, add as much honey as you want.  Let this simmer. 
While the bacon/onion mix is simmering, boil the mushrooms about ten
minutes, drain, and then let cool enough to halve or quarter the
mushrooms.  Add mushrooms to bacon/onion mix and simmer.  Finally, add
1/2 - 2/3 cup of sour cream (mine expired May 27 but it still tasted
okay), mix, pour this all on top of the cooked potatoes, add in *more*
salt, mix, and eat.

I've noticed it tastes better on the second day, after the
potatoes/mushrooms have soaked up the flavour.  I'll agree with Emeril
that pig fat adds a good flavouring to cook food in.  BTW, I found
this recipe as part of a European dish.

Dina