Bratkartoffeln (German Potatoes and Onions)

2 pounds potatoes, peeled and sliced
4 slices bacon
1 onion peeled and diced
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 TBS vegetable oil

Boil the potatoes in salted water until not quite done. Drain and cool.

Fry the bacon in a large skillet, reserving the drippings; drain on paper towels. Crumble when cool. Fry the onion in bacon drippings until translucent. Remove the onions and reserve.

Add the vegetable oil to the drippings in the pan. Turn the heat up to medium high; add the potatoes, salt and pepper. Fry potatoes until they start to crust. Add the bacon and onions and fry for another five minutes. Correct the seasonings. Top with chopped chives or sliced green onion tops and serve. Yield: 4 servings.