CUT THE BACON INTO LARDONS, ABOUT AN INCH LONG AND 1/2 INCH WIDE.
IN A CAST IRON PAN, BROWN THE LARDONS ON A LOW FLAME WITH A SPLASH OF OLIVE OIL.
WHEN THEY ARE BROWNED, REMOVE WITH A SLOTTED SPOON AND RESERVE.
MEANWHILE, CUT THE POTATOES INTO 1-INCH CHUNKS. (THEY NEED NOT BE REGULAR.)
ADD THE POTATOES TO THE PAN, SALT AND PEPPER. ADD THE THYME SPRIGS. COOK POTATOES ON A MEDIUM LOW FLAME TURNING QUITE FREQUENTLY FOR 10 TO 15 MINUTES. THEY SHOULD BE NICELY BROWNED ON ALL SIDES. REMOVE TO A BOWL.
MEANWHILE, PEEL THE ONION, SLICE LENGTHWISE IN HALF. SLICE CROSSWISE INTO THIN HALF MOONS. ADD TO THE PAN AND SALT.
COVER THE PAN AND COOK ONIONS ON A LOW FLAME TILL THEY SOFTEN A BIT AND BECOME TRANSLUCENT.
REMOVE THE LID AND CONTINUE TO COOK, STIRRING FREQUENTLY TILL THE ONIONS ARE BROWNED TO YOUR LIKING.
ADD THE POTATOES AND LARDONS. COOK TOGETHER FOR A MINUTE OR TWO TO WARM.
MEANWHILE, PEEL AND SLICE SCALLIONS OR SPRING ONIONS CROSSWISE INTO HALF-INCH ROUNDS. STIR INTO THE POTATOES.
SCATTER CHOPPED PARSLEY AND CHIVES ON TOP AND SERVE.
SERVES 4-6
