Basque sheepherder's potatoes (inspired by "Brokeback Mountain")

1 medium yellow onion, peeled and sliced thin
1 tablespoon bacon drippings or vegetable oil for frying, more if needed
2 medium-sized boiling potatoes, chopped coarsely
1/2 medium green bell pepper
1 teaspoon dried herbs such as parsley or thyme

In an 8-inch cast iron skillet, fry onions in bacon fat or oil for 1 minute, just to give it some color; add potatoes, cook until light golden brown, then add bell pepper and herbs.

Cook over moderate heat, stirring occasionally, until potatoes are crisp and cooked through, about 10 minutes.

Nutrition facts per serving: 185 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 28 g carbohydrates, 3 g protein, 11 mg sodium, 4 g fiber

From American Cooking: The Great West by Jonathan Norton Leonard (Time-Life Books, 1971)