Advertisement

Ingredients

  • 1 ½ tbsp corn, sunflower or vegetable oil
  • 400g smoked bacon lardon (or use cooked ham)
  • 1 onion, cut into chunks
  • 500g cooked potato (preferably waxy ones), cold and cut into small chunks
  • 1 tsp caraway seed
  • 1 ½ tsp hot, sweet paprika (if you can't find this use sweet paprika mixed with a pinch of chilli powder)
  • small handful parsley, roughly chopped

Method

  • STEP 1

    Heat the oil in a large frying pan, then fry the bacon and onion together for 10 mins until the bacon is golden. Lift out of the pan onto a plate, then add the potatoes and fry for 10 mins more until golden.

  • STEP 2

    Tip in the caraway and paprika, season well, then fry for another min, stirring to release their fragrance.

  • STEP 3

    Return the bacon and onion, taste for seasoning, then add the parsley. Serve hot.

RECIPE TIPS
DIANA SAYS...

'I have been known to throw some black pudding into this. A similar dish – Pitt i panna – is served in Sweden and comes with a fried egg on top, so take the Scandinavian route if you want to make this more substantial.'

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.16 ratings
Advertisement
Advertisement
Advertisement