Russet potatoes, peeled and cut into 1-inch cubes (my rule of thumb: 1 per person)
Bacon (as much as you can fit into a large skillet)
1 small to medium-sized onion, chopped
Salt and freshly ground black pepper
Place the potatoes in a pot of salted water, bring to a boil, and cook until fork tender. Drain.
In a large nonstick skillet, fry the bacon on medium heat until almost done. Remove the bacon from the pan and set aside. Keeping the burner on medium, add the onion to the skillet with the hot bacon drippings and sauté until softened and translucent.
Add the potatoes to the skillet. Let sear on one side and flip them with a spatula.
Break the bacon into smaller pieces and add it back to the skillet.
Press down with an iron patty press (or any sturdy, flat kitchen tool – a spatula, a small frying pan, etc.). Flip the mixture again.
When the hash is golden brown, turn off the heat and sprinkle with salt and pepper.