1. Place potatoes in a medium saucepan; cover with cold water, then bring to a boil. Reduce heat, cover loosely, and gently boil until just beginning to turn tender but still slightly firm, 6 to 8 minutes. Potatoes should be underdone. Drain.

2. Meanwhile, line a plate with paper towels. In a large nonstick skillet, cookbacon over medium heat until crisp, 7 to 9 minutes, stirring frequently. Transfer to prepared plate. Drain off some fat, leaving 2 tablespoons of fat in the skillet; discard extra. Add onion and thyme to skillet; cook overmedium heat until onion is tender, about 4 minutes, stirring frequently.

3. Raise heat to medium high or move skillet to the center of the campfire. Setaside about a tablespoon of the sliced scallion greens. Add the rest of the scallion to the skillet, along with potatoes and pepper. Cook until potatoes are tender and browned in spots, 12 to 17 minutes, stirring occasionally. Crumble bacon and stir into the potatoes, mixing to distribute. Garnish with reserved scallion greens and serve immediately.

Source: Hannaford fresh Magazine, July -,- August 2012