In my 16" cast-iron skillet over medium heat, I put
4 slices center-cut thick bacon, cut into lardons.
When that was pretty much rendered out, I added a small quantity of
1 medium yellow onion, diced,
1/2 bulb fennel, diced.
When the onions were looking all translucent, I added
8 small (couldn't find any large) Yukon Gold potatoes, diced (skins on),
and then ground sea salt and black pepper over the mess.
I put the lid on the skillet to hasten the cooking along, and when the spuds were beginning to soften, I added
3 red apples (I used Jonamacs), diced (and I left the skins on these, too),
I stirred a bit as I went, to keep everything from sticking.
Zowie! This is going to be fantastic next to a big chunk of smoky ham goodness!
If you're interested in trying this for the family, I'd recommend cutting the recipe in half. I made a mountain of hash (about 12 servings), but then, I was mostly trying for proportionality among the ingredients. Of course, when I'm cooking for 80 people at the Clergy & Spouses Christmas Party, I'll be multiplying it out and cooking it in large electric roaster ovens.
But still, I'm very happy with how it all turned out.