Peel and wash the potatoes, then cut them into uniform cubes or sticks. Peel the carrot and cut it into cubes or shred it coarsely. Slice the onion into half-moons.
Cut the salt pork into small cubes and add them to a hot skillet (no extra oil needed). Cook slowly until the fat renders and the salt pork becomes crispy. Remove the crispy bits and set them aside.
Add the prepared potatoes to the skillet with the rendered fat (if there isn't enough fat, add a little oil). Fry over medium heat, stirring occasionally, until the potatoes are golden brown and tender (about 15-20 minutes).
Once the potatoes are almost done, add the carrots and onions. Mix everything well and continue frying until the vegetables soften and brown (about 7-10 minutes).
Finally, season with salt and pepper to taste. Stir in the reserved crispy salt pork bits, mix, and serve immediately.
- For extra crispy potatoes, make sure to thoroughly dry them with a paper towel before frying.
- Use a larger skillet to fry the potatoes so they can brown nicely instead of steaming in their own juices.
- For an extra burst of flavor, sprinkle with fresh chopped dill or parsley right before serving.
- Don't be shy with spices! Paprika or dried herbs would be a fantastic addition.
- You can use smoked bacon instead of salt pork; just remember to adjust the salt accordingly.
