I imagine these potatoes came by their name because they could have been a dish cooked over the campfire by Great-great-great grandma pioneer as she crossed the plains in a covered wagon. They are, most of all, easy. You put everything into a big, heavy cast-iron frying pan, put it on low heat (or on a corner of the fire) and turn the potatoes occasionally.
We didn't have bacon drippings, even though we ate bacon for breakfast. I didn't plan ahead, but settled on the potatoes after lunch, after I had thrown the bacon drippings away. My advice is, keep your bacon drippings. I used shortening, which is not very good. The potatoes come out browned in spots, with blackened onion bits.
3 baking potatoes, scrubbed and sliced
1/2 cup bacon drippings
1/2 cup chopped onion
salt and freshly ground black pepper to taste
1. Place the potatoes, bacon drippings and onion in a heavy skillet and cook slowly, turning frequently with a spatula, until tender, about thirty minutes. Season with salt and pepper. Makes four servings.