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Potato O'Brien

6 medium-sized potatoes

Chopped pimientos

Salt

Onion-juice

Wash, pare and cut potatoes into half-inch dice. Dry between towels. Fry in hot fat until a delicate brown. Drain on soft paper, sprinkle with salt, then sauté them in just enough fat to keep them from burning, adding finely chopped pimientos and a few drops of onion-juice. These should be tossed frequently during cooking, and not pressed close to the pan.