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Start by cooking the bacon over medium heat in a 12" nonstick skillet, for about 10 minutes, until the bacon is crispy and fat has rendered. Remove the bacon to a paper towel to drain, leaving the bacon fat in the skillet.
Increase the heat to medium high, and add the mushrooms. Cook for about 5-8 minutes, until the mushrooms no longer give off water and they have started to brown. Remove the mushrooms to a bowl, leaving as much bacon fat behind as possible.
Turn the heat back down to medium. Add the leeks to the pan, and season with ¼ tsp salt and ⅛ tsp black pepper. Cook for 8-10 minutes until softened and slightly caramelized. Remove to the mushroom bowl.
There will likely not be any bacon fat left in the pan at this point, so add the ghee (or other desired cooking fat), and add the potatoes. Season with the paprika, thyme, cayenne, and ¾ tsp salt. Toss well, and cook potatoes for about 15-20 minutes, until fork tender and slightly golden.
Chop or crumble the bacon, and add it back to the pan, along with the cooked mushrooms and leeks. Toss and cook for 2 minutes, then taste to make any final seasoning adjustments. Serve and enjoy!