500g cooked potatoes (preferably waxy ones), cold and cut into small chunks
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)
small handful parsley, roughly chopped
'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.'
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.