- 1.5 lbs 80%-20% ground beef
- ¼ cup onion powder
- ¼ garlic powder
- 1 tablespoons of salt
- ½ tablespoons of black pepper
- 1 dash of Worcestershire sauce
- 1 tablespoon of neutral oil
- Wash the potatoes and place them in a large pot of cold water. Put the pot on the burner on high heat. Add some salt to the water and bring it to a boil. Once it reaches a boil turn the burner down to a medium simmer and cook the potatoes until you can easily pierce them with a knife. This will take about 30 minutes. Once cooked through, drain the potatoes and rinse them under cool water. When the potatoes are cool enough to touch, slice them into ¼ inch slices. Hold the potatoes until the other ingredients are ready.
- Heat a large sauté pan on high heat. Once hot add the olive oil and then the diced bacon. Cook the bacon until it is almost crispy but still a bit pliable. Remove the bacon from the pan and place it on a paper towel to cool. Add the red onion slices to the bacon grease and cook until the onions are translucent. Add the garlic and cook until fragrant. Now add the red wine vinegar and the brown sugar and cook until the mixture becomes syrup like.
- At this point add the potatoes to the mixture a toss them to get them coated. Taste the potatoes and adjust the seasoning with salt and pepper. Sprinkle the bacon over the top of the potatoes and serve. Enjoy!