Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 large waxy potatoes (e.g. white varieties) (approximately 500g)
  • 1½ tablesp. corn, sunflower or vegetable oil
  • 400g smoked bacon (or use cooked ham)
  • 1 onion, peeled and chopped
  • 1 teasp. caraway seed
  • 1½ teasp. hot, sweet paprika (if you can't find this use sweet paprika mixed with a pinch of chilli powder)
  • Small handful parsley, roughly chopped
  • Salt and freshly ground black pepper
EUPOTATOES27699 5 website 820x480 recipes 30
Cooking time: 45 MIN
  1. Heat the oil in a large frying pan, then fry the bacon and onion together for 10 minutes until the bacon has browned.
  2. Cook the potatoes and cut into small cubes. Allow the potatoes to cool.
  3. Transfer the onion and bacon from the pan onto a plate, then add the potatoes to the pan, season with salt and pepper and fry for 10 minutes more until golden.
  4. Add the caraway and paprika, season well, then fry for another minute, stirring to release the fragrances.
  5. Return the bacon and onion, check seasoning, then add the parsley. Serve hot.

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