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Fry 5 strips of bacon in a skillet over medium heat until they're crispy. Transfer the fried bacon to a paper towel-lined plate. Turn off the burner and stir in the crispy bacon pieces.

Article:
Chop the bacon into 1⁄2 to 1 inch (1.3 to 2.5 cm) pieces and place them in a deep skillet. Turn the burner to medium and stir the bacon occasionally as it fries. Cook the bacon until it's completely fried and crispy.  The amount of time this takes depends on how thick your bacon slices are. Plan on frying the bacon for 5 to 10 minutes. Prep the cabbage and potato while the bacon is frying. Once the bacon is completely crispy, carefully scoop it up with a slotted spoon. Put the pieces on the paper towel-lined plate, which will absorb the excess grease. Leave the grease in the skillet because you'll cook the cabbage and potato in it. Sprinkle the fried bacon over the cabbage and potato mixture. Then, stir until it's combined and spoon the cabbage and potato mixture onto serving plates. Although you can store leftover cabbage and potatoes in the refrigerator, the mixture will continue to soften as it's stored. Eat the cabbage and potatoes within 3 days.