For the potato-leek-bacon skillet, peel the potatoes and boil them for 20 minutes until they are cooked through but still hard. Rinse potatoes and cut into slices.
Heat oil in a skillet, dice onion and sauté until translucent, then add bacon and sauté. Remove the bacon and onion from the pan and fry the potatoes in the remaining oil.
Salt, pepper and mix in the marjoram. Finally, add the bacon again and mix everything well.
Preparation Tip:
The potato-leek-bacon pan can be varied with other ingredients as desired.
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