- 1½ tbsp corn, sunflower or vegetable oil
- 400g smoked bacon lardon (or use cooked ham)
- 1 onion, cut into chunks
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 500g cooked potato (preferably waxy ones), cold and cut into small chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tsp caraway seed
- 1½ tsp hot, sweet paprika (if you can't find this use sweet paprika mixed with a pinch of chilli powder)
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- small handful parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
Tip in the caraway and paprika, season well, then fry for another min, stirring to release their fragrance.
Return the bacon and onion, taste for seasoning, then add the parsley. Serve hot.
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.'