Boil the potatoes in a pot of salted water for 10-15 minutes until just tender but not fully cooked. Let cool for an hour before slicing into ¼-inch thick rounds.

In a skillet over medium heat, cook the diced bacon until crispy. Remove the bacon from the skillet, leaving the fat behind.

Add the diced onion to the bacon fat and cook until they turn translucent.

In the same skillet, add the butter and 2 tablespoons of oil. Once hot, lay the potato slices in a single layer. Fry until golden brown, about 3-5 minutes per side.

Once the potatoes are cooked, return the bacon and onions to the skillet. Gently toss, season with salt and pepper, and garnish with fresh chives.