Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Place the potatoes into a large pot and cover with cold salted water.

Bring to a boil and cook until just tender, approximately 15 – 20 minutes. The potatoes should be cooked through but still firm.

Drain the potatoes and allow them to cool completely. For best results, refrigerate overnight.

Once cooled, slice the potatoes into ¼‑inch rounds.

Dice the bacon and thinly slice the onions.

Measure all remaining ingredients and set aside.

Heat a large cast iron skillet over medium heat.

Add the bacon and cook until crisp and the fat has rendered.

Using a slotted spoon, remove the bacon and reserve.

Add the butter and canola oil to the skillet.

Carefully add the sliced potatoes in an even layer.

Allow the potatoes to cook undisturbed for 4 – 5 minutes before turning. This will help develop a crisp golden crust.

Continue cooking, turning occasionally, until the potatoes are evenly browned and crisp on all sides.

Add the sliced onions and caraway seeds and continue cooking for 5 – 7 minutes until the onions are softened and lightly caramelized.

Return the bacon to the skillet and toss to combine.

Season with salt and black pepper.

Finish with chopped parsley and green onions.

Serve immediately.