Potato, Bacon and Onion Fry-up

Estimated nutrition per serve: 435 kcal · 12g protein · 43g carbohydrate · 24g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.

01Ingredients

800g potatoes, cut into 1.5cm cubes
200g bacon, diced
2 onions, sliced
2 tbsp olive oil
2 garlic cloves, crushed
1 tsp smoked paprika
½ tsp salt
2 tbsp chopped parsley or chives

02Method

Boil the potatoes in salted water for 5 minutes until just tender, then drain and let them steam dry for 2 minutes.
Heat the oil in a large heavy frying pan over medium-high heat. Add the potatoes in one layer and cook for 10 minutes without stirring too often, until crisp and golden.
Push the potatoes to the side, add the bacon and onion and cook for 6-8 minutes until the onion is soft and the bacon crisp.
Stir in the garlic, paprika and salt and cook for 1 minute, then toss everything together.
Scatter over the herbs and serve straight from the pan, topped with a fried egg if you like.

03Notes & substitutions

Use waxy or all-purpose potatoes like Desiree or Sebago for the best crisp.
Parboiling the potatoes first gives crisp edges and a fluffy middle.
Add capsicum, corn or sliced sausage for a heartier meal.
Serve with fried or poached eggs for a breakfast or dinner.
Use leftover boiled or roast potatoes and skip the parboil.

04Common mistakes

Crowding the pan — the potatoes steam instead of crisp; use a large pan or cook in two batches.
Stirring constantly — the potatoes need to sit still to form a crust.
Adding the garlic too early — it burns and goes bitter; add it near the end.
Using wet potatoes — dry them well after boiling so they crisp.

05Storage & leftovers

Fridge

Up to 3 days; reheat in a hot pan to re-crisp.

Freezer

Not recommended; the potatoes go grainy.

Reheating

Use a frying pan, not the microwave, to keep them crisp.

More About This Recipe

06Ingredient notes

Potatoes. Waxy types hold their shape; floury types go fluffy but can break up

Bacon. Smoked streaky bacon gives the best flavour; shortcut bacon is leaner

Onions. Cook long enough to soften and sweeten

Smoked paprika. Adds colour and a smoky flavour

07Troubleshooting

Potatoes are soggy. The pan was crowded or the potatoes were wet.
Potatoes stick. Use a heavy or non-stick pan and enough oil.
Onions burn. Lower the heat once they go in.
Dish is bland. Add a good pinch more salt and a squeeze of lemon.

Frequently Asked Questions

Do I need to boil the potatoes first?

It is optional, but it makes them crisp outside and soft inside.

Can I use sweet potato?

Yes - it cooks faster, so skip the parboil.

Can I make it vegetarian?

Yes - leave out the bacon and add extra paprika.

Can I use a different pan?

Cast iron or a heavy frying pan gives the best crust.