Bavarian Beer Bash 3 bottles of German beer 3 potatoes (Yukon gold) 1/4 cup cooked bacon (3-4 slices) 1/2 cup diced red onion 1 Tbs flour 1 cup water 1/2 cup apple cider vinegar 1 ½ Tbs sugar 1 Tbs coarse ground salt 1/2 tsp black pepper 1/2 cup diced dill pickle

1 Cut the potatoes in half and place into a pot. Cover the potatoes in cold water and add some salt. Over Medium-High Heat, bring to a boil and cook until they are soft (15-20 mins of boiling).

2 While the potatoes are boiling, cook the bacon in a pan over Medium Heat (3-4 mins a side).

3 Drink one of the beers.

4 When the potatoes are done (a knife slides easily in and out), drain and set aside. When the bacon is cooked, remove from the pan and set aside to drain and cool.

5 If there is a lot of bacon grease, pour some out (but retain about 2 Tbs). Add the diced red onion to the bacon drippings and cook over Low Heat until they soften (4-5 mins).

6 Drink the 2nd beer.

7 After the onion is cooked, whisk in the flour and stir continually until it is broken down and mixed into the bacon drippings and onions without any lumps.

8 Combine the water and the apple cider vinegar. Mix the sugar, salt, and pepper, and whisk until the sugar dissolves. Pour into the pan and work it into the flour mixture. Turn the heat up to Medium.

9 Add the diced pickles and crumble the bacon into the pan. Stir all of the ingredients together and simmer until the sauce just begins to bubble (3-5 mins).

10 Slice the potatoes into 1/4-inch slices and add them. Flip the potatoes a few times to coat all of the slices in the sauce. Simmer over Low Heat for 8-10 mins, stirring often to give the potatoes an opportunity to absorb the sauce but not burn to the bottom of the pan. (If they start to stick, add a 1/4 cup of water.)