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| 1/4 x ca. 450 g | Sliced bacon, cut into 1/2" pieces |
| 2 gross | Onions (to yield 2 cups), chopped |
| 1 mittel | Sweet red pepper, cored, seeded, chopped |
| 1 mittel | Sweet green pepper, cored, seeded, chopped |
| 1/2 x ca. 450 g | mushrooms sliced |
| 2 x ca. 450 g | Red potatoes, peeled, cut into 3/4" cubes |
| 1/4 Tasse | chicken broth |
| 1 1/2 Teelöffel | Sweet paprika |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | basil crumbled |
| 1/4 Teelöffel | oregano crumbled |
| 1/4 Teelöffel | black pepper |
| 1 Esslöffel | cider vinegar |
| 1 Esslöffel | parsley chopped |
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Cook bacon in a well seasoned 10" cast iron skillet over medium heat until crisp, stirring occasionally. Transfer bacon with slotted spoon to a small plate lined with paper toweling. Pour off drippings from skillet and reserve 5 tablespoons (if necessar, add vegetable oil to make 5 tablespoons).
Saute onion and peppers in 1 tablespoon of reserved drippings for 5 minutes until almost tender. Remove begetables to plate with bacon. Saute mushrooms in 2 tablespoons of the drippings for 3 minutes until almost tender. Remove to plate with other vegetables. Saute potatoes in 2 tablespoons dripping for 10 minutes until almost ender, stirring occasionally. Return vegetables to skillet with chicken broth, paprika, salt, basil, oregano and pepper; carefully toss to mix. Cover and cook until potatoes are tender, about 15 minutes, turning with spatula every 2 to 3 minutes.
Stir in vinegar and reserved bacon Garnish with chopped parsley.
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