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Ingredients
  • 2 to 2 ½ pounds (4 to 5 potatoes) russet potatoes, cut into ½ inch cubes
  • 1 cup yellow onion, chopped into ½ inch pieces
  • ½ cup red bell pepper, chopped into ½ inch pieces
  • ¼ cup, plus more as needed bacon drippings or vegetable oil
  • 1 ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh thyme optional
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