Grenadier's march - potato and pasta hash with fried egg

1. Boil the potatoes in their skins, peel, cool and slice thinly; cook the pasta squares in salted water until al dente and drain (leftover pasta and potatoes are perfect too).

2. Dice the bacon finely and slice the onions into half-rings.

3. In a large pan, render the bacon in the lard, add the onions and fry until golden.

4. Add the potatoes and fry for 8-10 minutes, turning only occasionally, until crisp, then stir in the pasta and fry for another 5 minutes.

5. Season with paprika, caraway, marjoram, salt and pepper; meanwhile fry the eggs in butter.

6. Serve topped with a fried egg, sprinkled with parsley, with pickled gherkins.

Tip: The name refers to a simple field ration of the imperial grenadiers - a true leftover-saver that works with any cooked pasta.