Deviled Potatoes

–Robert “Shorty Bob” Ishikawa

• 2 medium-sized potatoes
• 2 cans deviled ham (or deviled meat)
• 3 Tbsp. vegetable oil

Peel potatoes. Cut in half lengthwise, then slice into thin slices (like potato chips). In a medium-sized skillet, fry potatoes with vegetable oil. Stir and separate potatoes as you cook. When potatoes are not quite brown, add deviled ham or deviled meat. Fry until canned meat becomes brown and potato portions are crispy. Serve hot–guaranteed to “broke da mouth!”