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.
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