Kuldeskjorte (smoked pork and potato slices)

Instructions

1. Cook the potatoes in their skins in a pan of salted water for 20 minutes, until a knife slides through them easily.
2. Drain them, let them cool slightly, then peel and slice into rounds about 5 mm thick.
3. Cut the bacon into strips and fry them dry in a pan for 5 minutes, until golden.
4. Add the sliced onion and butter to the pan and sweat for 5 minutes over a medium heat.
5. Carefully add the potato slices and let them brown for 3 minutes without breaking them up too much.
6. Season with salt, pepper and thyme, then add the parsley and vinegar if using.
7. Serve hot straight from the pan.