Instructions: Boil the potatoes over medium heat until tender, 15 to 20 minutes. Cool, then slice about 1/4-inch thick, not too thin.

Heat a wok or deep frying pan over medium-high heat and fry the potatoes in the oil until golden, stirring often, about 10 minutes. Add the bacon and fry 3 to 4 minutes. Add the shallots and cook 1 minute. Add the sage, then spinach, and toss together. Remove from the heat. Add the vinegar and salt and pepper to taste, and serve before the spinach completely wilts. Eat immediately.

This recipe yields 2 servings.

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