8 slices of thick bacon
1 bunch green onions
2 tbsp balsamic vinegar
1/4 tsp white pepper
Place the bacon in a cold frying pan and on low, cook until crisp, but not burned. This is low and slow, so be patient. We want all the fat rendered and saved to fry the potatoes in later. Remove bacon and crumble, set aside. In the meantime, depending on your preference, cut potatoes small dice or larger, quartered pieces. Place in a saucepan and cover with water, salt liberally. Bring to a boil and lower to medium, cook for 4 minutes. Drain and let dry for a few minutes, water will splatter in the hot oil in the next step. Fry potatoes in the bacon fat until completely browned. Next, add the bacon and chopped green onions, pour in the balsamic vinegar and toss to coat evenly. Salt and pepper to taste, serve warm!