Begin by slicing the thick-cut Irish bacon and dicing the Yukon Gold or Red potatoes into even cubes. Also, finely chop sweet onions.

Heat a large skillet over medium-high heat and add the sliced bacon. Cook for about 5-7 minutes, stirring occasionally, until the bacon is crispy and golden.

Once the bacon is crisp, remove it from the skillet and lower the heat slightly. Add the chopped sweet onions and sauté for about 3-5 minutes until they become translucent.

Introduce the diced potatoes to the skillet and mix well with the sautéed onions. Increase the heat back to medium-high, cooking undisturbed for 15-20 minutes.

After 15 minutes, sprinkle in salt and pepper, gently stirring to check if the potatoes are nicely browned.

For an extra layer of crunch, broil the skillet for 2-3 minutes, monitoring closely to avoid burning.