Heat the oil in a large frying pan, add the bacon lardons and fry for a few minutes.
Add the diced potatoes and cook over a medium heat until potatoes have gone slightly translucent .
Stir in the onion and garlic with seasoning to taste. Reduce the heat and continue to cook gently until the potatoes are cooked through.
Meanwhile, either fry or poach the eggs, if you are having them. Make sure the egg yolk is still runny and pierce it when serving to allow the yolk to run over the potato and bacon.
Serve the potato mix piled on a plate and lay any cooked eggs on top.
*Inspired by Justine A. featured in the Realfood Cookbook
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.