Instructions: Cook bacon in a well seasoned 10" cast iron skillet over medium heat until crisp, stirring occasionally. Transfer bacon with slotted spoon to a small plate lined with paper toweling. Pour off drippings from skillet and reserve 5 tablespoons (if necessar, add vegetable oil to make 5 tablespoons).

Saute onion and peppers in 1 tablespoon of reserved drippings for 5 minutes until almost tender. Remove begetables to plate with bacon. Saute mushrooms in 2 tablespoons of the drippings for 3 minutes until almost tender. Remove to plate with other vegetables. Saute potatoes in 2 tablespoons dripping for 10 minutes until almost ender, stirring occasionally. Return vegetables to skillet with chicken broth, paprika, salt, basil, oregano and pepper; carefully toss to mix. Cover and cook until potatoes are tender, about 15 minutes, turning with spatula every 2 to 3 minutes.

Stir in vinegar and reserved bacon Garnish with chopped parsley.

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