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Potatoes, 3/4" chunked (I used unpeeled fingerling potatoes here but unpeeled red skins or peeled russets will work great too)

1 lb bacon

Onion, chopped

Chives or parsley for garnish

Preboil the potatoes in salted water.  Fry up a pound of bacon in a large cast iron skillet.  I get the pan pipping hot and thrown the whole pound in the skillet.  I let one side get hot, then flip the whole pound.  As the back side is getting hot I start peeling bacon off one piece at a time using a wooden spoon.  I'm crumbling it so there's no need for it to be in pretty strips and have to cook in multiple batches.  Turn the heat down to medium-low and slow cook the bacon stirring frequently until it's crisp.  Remove bacon from grease.  Using the remaining grease to sautee the onion.  Just before onions are done add the potatoes and turn heat up to high.  Do not stir.  Let the pan get pipping hot again and crisp the potatoes.  Once your first side is crisp, gently flip the potatoes trying not to stir them.  Crisp up the bottom again and remove from heat.  Serve in your skillet or a fancy serving dish and top with bacon and fresh (if possible) chopped chives or parsley.  

Talk about comfort food!  What's not comforting about a pound of bacon with all the grease.