4 strips (about 1/4 lb. total) bacon, cut into 1/4 inch wide strips
1 lb. (about 3 med. size) thin skinned potatoes, scrubbed
1 med. (about 6 oz.) onion, chopped
1 tbsp. sweet Hungarian or regular paprika
Light or regular sour cream
Chopped parsley
Salt and pepper

In a 10 to 12-inch frying pan, cook bacon over medium heat until crisp, about 8 minutes; stir occasionally.

Meanwhile, cut potatoes into 1/2 inch cubes. With a slotted spoon, remove bacon from pan; set aside. Discard all but 1 tablespoon fat. Add onion to pan; stir often until limp, about 10 minutes. Stir in paprika.

Stir in potatoes and 1 cup water. Cover and simmer over low heat until potatoes are tender when pierced, about 15 minutes; stir occasionally, and add a little water if pan gets dry. Top each portion with a dollop of sour cream, parsley, and bacon. Add salt and pepper to taste. Makes 4 servings.