Prep time: 40 minutes
- 2 Russet potatoes, peeled and thinly sliced
- 2 bacon slices
- 1 medium onion, thinly sliced
- 3 Tbsp or more of grapeseed oil, canola oil or peanut oil
- Freshly ground black pepper
Fill a large saucepan 3/4 full with water. Add potatoes and bring to a boil over high heat. Cook 10 to 12 minutes till fork-tender. Drain and set aside. In a large skillet cook bacon till crispy. Drain, crumble and set aside. Add onion to bacon fat and cook 5-7 minutes or until it starts to brown. Add potatoes, bacon, salt, pepper and toss gently. Cook 15 to 20 minutes or until brown, stirring occasionally.