Boil the potatoes, still in their jackets, until they are almost tender but still a bit firm. Let cool, and when they've cooled off enough to handle, peel and cut them up.
While the potatoes are boiling, in a large non-stick or well-seasoned cast iron or carbon steel skillet, gently sauté the pancetta and onion in your chosen fat until lightly brown.
Add the cut up potatoes to the skillet and raise the heat. Turn the potatoes with the pancetta and onion. Add a half-ladleful of broth and let simmer until the potatoes are fully tender, adding more broth if needed. Turn the potatoes from time to time and mash them with a fork into a rough hash. Taste and season with salt and pepper to taste.
Once the potatoes are fully tender, let any remaining broth evaporate. Continue to sauté but stop turning the potatoes so a nice crust forms on the bottom.
Now you can either flip the potatoes over in one piece, forming a kind of pancake, or simply turn flip the potatoes in parts with a spatula. Keep flipping if need be so the potatoes have a nice crust all over.
Serve hot.
