1 1/2 pounds Dutch Yellow™ Potatoes (about 6 cups) cut up into 1/2 inch cubes
4 slices Bacon sliced
2 tablespoons Canola Oil if needed (if potatoes are dry)
1/2 cup Onion finely chopped
1 tablespoon Dill minced
8 ounces Smoked Salmon
In uncovered Teflon skillet, fry bacon until most of fat is out. Remove bacon, leaving fat in skillet and fry potatoes in fat on med. high, so they turn brown and crisp on the outside, but are not quite done. Turn burner to low and add onions. Cook for 5 minutes, and then add salmon. Tear fish into thumb-sized pieces by hand, don't slice. Cook on low for 5 more minutes. Serve.
Add roma or heirloom tomatoes during the last few minutes, along with the fish.