German-Style Fried Potatoes with Bacon and Cheese

Cut the chilled boiled potatoes into slices 3–5 mm thick, slice the onion into thin half-rings, cut the bacon into strips, and finely chop the green onion.

Heat a large heavy skillet over medium heat. Add the bacon and fry for 5–7 minutes, stirring, until crispy and rendered. Transfer the bacon to a plate, leaving the fat in the skillet.

If there's not much fat left, add some oil. Arrange the potatoes in a single layer and fry for 4–5 minutes without moving them, so the bottom side browns nicely. Carefully flip the slices and fry for another 4–5 minutes.

Add the onion, mix with the potatoes, and fry for another 4–5 minutes, until the onion turns golden and the potatoes are crispy at the edges.

Return the bacon to the skillet, season with salt, black pepper, and sweet paprika, stir, and heat through for 1 minute.

Sprinkle the grated cheese evenly over the top, cover the skillet with a lid, and cook over low heat for 2–3 minutes, until the cheese melts.

Remove the lid, sprinkle with green onion, and serve hot straight from the skillet.