• 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


  • 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.


'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.'

Goes well with


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