While bacon is cooking, using a cheese grater* shred two potatoes. I like to wash the potatoes, dry them and then with the skin on grate them.
When the bacon is done, remove from pan and set on a paper towel-lined plate.
Using the same skillet, put a ¼ cup of the bacon grease, or another oil for frying in the skillet and get it warm. Then add the shredded potatoes and garlic salt, salt and pepper. I like to sprinkle enough garlic powder on to cover the potatoes and then add a little salt and pepper. Add as much or as little of the seasonings as you want!
Cooke the potatoes until they are nice and browned, flipping occasionally about 10-15 minutes. When done, set aside.
*To make shredding potatoes easier; use your food processor and the grater blade.
*Frying the jalapenos can be skipped, but do taste really yummy. If you do fry them make sure your kitchen is well ventilated and maybe have a fan on or a window open because the capsaicin in the pepper, when heated, can make it hard to breathe.