(Serves two)

3 medium potatoes, peeled and diced
20 g butter,
1 tbsp olive oil
1 onion, chopped
4 rashers streaky bacon, chopped
250 g cooked beef, lamb, pork or ham, diced
2 cooked carrots, diced
2 tbsp small chopped gherkins
1 tbsp chopped parsley
Salt and pepper
2 eggs, fried

Boil the potatoes in a pan of salted water for five minutes, then drain them well. Heat the butter and oil in a large frying pan, add the potatoes and fry them over fairly high heat, stirring and turning until they are crisp and brown. Drain on kitchen paper and keep warm.

Add the onion and bacon to the pan and fry until the bacon is browned and the onion is softened, then stir in the meat, carrots and gherkins. Return the potatoes to the pan, sprinkle with the parsley and season well with salt and pepper, then toss it all together and cook for five minutes, shaking the pan to prevent it sticking. Serve on warm plates and top each one with a fried egg