Scrub and dice potatoes into 1/2-inch cubes. Thinly slice onion and chop bacon into bite-sized pieces. Chop parsley and measure out butter and seasonings.

Heat a large skillet over medium heat. Add chopped bacon and cook, stirring occasionally, until golden brown and crispy at the edges (6-8 minutes). If using American bacon, drain off all but 2 tablespoons of fat.

Push bacon to one side of the skillet. Add sliced onions and a pinch of salt. Sauté until softened and lightly golden (2-3 minutes).

Stir in diced potatoes. Sprinkle with sea salt, black pepper, and optional garlic powder and smoked paprika. Toss to coat well in bacon fat and onions.

Spread potatoes and bacon in an even layer. Cook undisturbed for 4-5 minutes to develop a golden crust. Flip with a spatula, then continue cooking, stirring every 3-4 minutes, until potatoes are fork-tender and crispy all over (10-15 minutes). If sticking, add 1 tablespoon butter.

For extra crunch, dot the top with remaining butter and broil for 2-3 minutes, or let crisp on the stovetop for an extra 2-3 minutes.

Sprinkle with fresh parsley. Taste and adjust salt or pepper as needed. Serve hot, straight from the skillet.