Using paring knife, cut any dry spots or "eyes" off the potatoes
Do not peel the potatoes
2Cut potatoes into cubes of similar size..about 1"
3Peel and cut onion...rough chop is ok but I like a smaller cut.
Do not mince though because the onion will cook too fast and burn if it is too small
4If you are adding green bell pepper..wash and rough chop
5If you have bacon..fry 3 pieces in a large deep pan.
Remove bacon and set aside.
Add oil and heat--the idea is to add enough oil to coat the potatoes for frying
6Add cubed potatoes to hot oil.
Salt and Pepper
7Add Onion and Green Pepper to pan.
Stir to coat everything w/oil
8Then you just want to fry it!
Turn/Stir it from bottom every 5-7 min. What you are doing is browning what's on the bottom then turning/stiring it to allow a new portion to brown each time. Don't let it burn on the bottom before you turn it.
9Do not cover with a lid unless you are stepping away from the cooking area for a bit and then only for safety reasons. Covering w/a lid causes water to build up on the lid and drip into the potatoes which causes them to fry "wonky" and get mushy.
10Crumble the bacon and add back to the pot before serving