1Chop the raw bacon into 1 inch strips. Cook in a skillet until crisp. Reserve 3 Tbsp drippings. Drain bacon on paper towels, set aside.
2Wash and peel the potatoes, dice into medium cubes.
Wash the zucchini, trim ends, quarter and dice.
Peel onions, dice into medium chunks.
3Add the reserved bacon drippings to a skillet. Heat the pan. Add the potatoes, cook until slightly tender and browned. Add the zucchini and onions, cook until tender and potatoes are done. Add the chopped bacon, mix well. Turn the heat up, cook until brown on one side, turn over and brown other side.
4Note: I usually cook it a bit longer to get some of the moisture out. It is good topped with fresh tomatoes and also good for breakfast served with eggs.