Purple Potato Hash with Bacon

Note: Adding vinegar to the pre-cooking liquid protects the potato’s pectin, the glue that holds vegetable cells together. The result is a potato that softens without falling apart.

1. Place the potatoes in a large stock pot and pour over enough water to cover by about 2 inches. Add the vinegar and set the pan over high heat. Bring the water to a boil and cook for 5 minutes. Drain and set aside.
2. Cook the bacon in a large skillet over medium-high heat until crisp. Drain all but 1 tablespoon of the bacon fat. To the same pan, add the potatoes and bell pepper and cook for 3 to 5 minutes, until the potatoes are golden brown and tender, stirring frequently. Remove the pan from the heat and fold in the green onions. Season to taste with salt and pepper.