3-4tbsp sunflower oil
1 onion, finely chopped
6 rashers back bacon, derinded and chopped
450g firmly cooked small potatoes (skins on if possible) thinly sliced
225g button mushrooms, wiped
12 cherry tomatoes
1 large clove garlic, crushed (optional)
2tbsp finely chopped parsley
Salt and black pepper

1 Heat 1-2tbsp oil in a large skillet or frying pan. Fry the onion until just turning brown, add the bacon and toss gently for a further 3-4 minutes. Remove with a draining spoon to a heated dish.

2 Add another 2-3 tablespoons oil to the pan and, when hot, add the potatoes. Sauté gently until evenly browned, then add the mushrooms, tomatoes, garlic, half the parsley, onion and bacon. Continue cooking for a further 5-8 minutes, stirring occasionally. Sprinkle with seasoning and remaining parsley and serve.