Sauteed potatoes with bacon recipe

Cook the potatoes in a large pan of boiling water for 8-10 minutes until almost cooked through. Drain and leave to cool completely, then peel and slice into thick rounds.

Heat a large, non-stick frying pan over a high heat. Add the pancetta or bacon and shallot and cook, stirring, for 5 minutes. Remove with a slotted spoon and set aside.

Preheat the oven to 140°C/fan120°C/gas 1.

Add 1 tablespoon of the oil to the pan and when hot, add enough potatoes to sit in a single layer. Cook for 6-8 minutes, turning the potatoes halfway through cooking, or until cooked through and golden all over. Remove with a slotted spoon and set aside. Repeat with remaining potatoes and the remaining tablespoon of oil. Return all the cooked potatoes along with the pancetta mixture to the pan. Season, gently mix together and heat through for 2-3 minutes. Remove from heat and divide between 2 serving plates.

If you fancy eggs with this, pop the serving plates in the oven to keep warm. Add 1 tablespoon olive oil to the pan and return to a medium heat. Crack in 2 eggs and fry until the white is set and the yolk is hot but still runny. Serve on top of the sautéed potatoes.