Cut up bacon into pieces. Cook until half done.
Slice potatoes in even slices about 1/4 inch thick. Cut onions in sixths or eights.
Put in potatoes and onions, salt and pepper more than you think is enough, then cover and apply heat to top also so they can brown on the top and bottom at the same time.
Check them every 10 to 15 minutes. Turn with a spatula to rotate them. Add more oil if needed, a little at a time, so as not to get too oily. Cook until tender to fork, about 45 minutes.