Greetings! This column is dedicated in memory of my
Pop-Pop, Louis Philip Panzino who suddenly passed on
March 3, 2012 just 28 days shy of his 91^st birthday. My Pop-Pop
was truly a wonderful man, he was extremely family oriented,
had an impeccable work ethic (working into his 80’s), enjoyed
cooking his special dishes for family and friends (he preferred
anything with potatoes!), loved nature, especially watching birds
and squirrels eating from the feeder that my dad hung outside
his bedroom window, and he enjoyed watching Western’s and
cowboy movies (particularly anything with John Wayne in it),
and both my Pop-Pop and Mom-Mom helped my Dad and
Mom in their outreach ministry for over 30 years preparing
and distributing food to those in their time of need. To say
that he will be missed is an understatement, but I am honored
to have had him as my Grandpop, and I know that our loss,
is Heaven’s gain! I Love You Pop-Pop!
March 31, 1921 - March 3, 2012

Pop-Pop Lou’s Hobo Style Potatoes

1/4 cup safflower or sunflower oil

4 large potatoes, peeled and sliced into 1/2 inch thick pieces

1 onion, sliced

5 eggs, beaten

1 (16 oz.) can Bush’s vegetarian baked beans, liquid drained

Sea salt and black pepper, to taste

Directions:

Add 2 tablespoons of safflower oil into a large skillet over

medium-high heat. Add sliced onion and cook until onions

soften, and then add potato slices. Cover skillet with a lid,

and cook onions and potatoes 2 minutes on low heat, then

gently flip over the potatoes, cover with lid, and cook one

minute on high heat. Gently flip potatoes over once again

and continue to alternately cook over high heat, then low

heat, gently flipping potatoes over so that both sides cook

evenly, and being careful not to break up the potatoes

during this cooking process. Add a little more oil to the pan

as needed. Once the potatoes are fork tender, remove the

lid, and over high heat cook the potatoes until they are

golden brown and crispy, and onions are caramelized.

Turn heat to medium and add eggs, stirring gently until

they are cooked through. Turn heat to low, stir in the baked

beans, sea salt and pepper and cook just until beans are

warmed through.