Doerdinger's fried potatoes à la Dirt

Ingredients for 1 servings:

• 5 potatoes
• 1 onion(s), red
• ½ pack of bacon, diced
• 1 cup sour cream
• 1 bunch of parsley
• 3 basil leaves
• ½ pack of grated cheese (Gouda)
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch(s) paprika powder
• n. B. Chili pepper(s), dried, ground with a chili grinder
• vegetable fat

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Fried potatoes with bacon, cheese and sour cream

Halve or quarter the washed potatoes depending on their size; I left the skin on (no idea if that’s how it’s done, but I liked it). Heat a pan, melt the vegetable oil, add the potato pieces, and reduce the heat. Fry the potatoes, turning every few minutes. After about 15 minutes, add the diced onions and diced bacon to the pan, turning occasionally. Then add pepper, salt, paprika, and, if desired (I like it extremely spicy), freshly ground chilies. Check occasionally to see if the potatoes are almost cooked, then add the sour cream and let it simmer. It will be very runny at first, but will reduce over time. Now add the Gouda and stir until the cheese has just melted. Then add the finely chopped parsley, stir again, and fry in the pan for another 2 minutes, turning occasionally. I garnished the whole thing with 3 basil leaves.