1. Place the potatoes in a large saucepan, pour in water just to cover, and season lightly with salt. Bring to a boil and cook the potatoes until they are just tender, about 20 to 25 minutes. Drain the potatoes, cool slightly, and cut into slices about 1/4 inch thick.

2. Heat a large cast iron skillet or heavy bottomed sauté pan over medium-high heat, add the bacon and sauté until crisp. Remove the bacon with a slotted spoon to paper towels to Drain, reserving about 3 tablespoons of rendered fat in the pan.

3. Heat the reserved fat over medium heat, add the garlic and onion, and sauté until golden brown. (If you wish to add meat to the dish, toss it in at this point.)

4. Toss in the bacon, potatoes, and marjoram and season with salt and pepper. Cook the home fries, stirring frequently, until well browned and the potatoes come together to form one big cake.

5. Serve the home fries on a large platter.

Variation:
Make this a full meal by adding eggs. After browning the potatoes, fold about 8 to 10 lightly beaten eggs into the home fries and place in a 350F oven until the eggs are just cooked, about 5 minutes.