Chop your bacon into bite-sized pieces. I prefer them on the smaller end so that they mix with the potatoes easier than bigger. Add the chopped bacon into your skillet and let cook roughly about 5-6 minutes over medium heat.

Once the bacon fat starts to render down and the bacon is nearly done cooking, place diced onion and potatoes to the skillet. Be sure to combine all the ingredients well. The bacon fat is essential to making the potatoes that perfect golden color.

Once the potatoes and onion are coated in bacon fat stir in seasonings, making sure it is well combined. Cover your skillet and let the potatoes cook for about 6-8 minutes. Uncover and stir, and let the potatoes finish for about another 5 minutes or until fork tender.

Remove from heat and serve warm. Store or freeze leftovers in a air-tight container immediately.

Should you use a leaner bacon, or should you feel your potatoes need more grease, add 1-2 tablespoons of butter or margarine. The amount all depends on the amount of potatoes you have and personal taste/preference.

If you're wondering why I don't use pepper, it's because of Mrs. Dash. While it adds a lot of flavor, adding pepper can make it a little spicy. Again, it comes down to preference, if you think you want pepper, I'd recommend adding 1 teaspoon.

These potatoes are perfect for breakfast with a side of eggs, or even served with pork chops, steak and chicken. They are even great enough to be served and eaten by themselves.

Add a sprinkle of grated parmesan cheese (don't knock it til you try it!) or serve with a dollop of sour cream for some extra creaminess.