Instructions: Bring a large saucepan of lightly salted water to the boil and boil the potatoes uncovered until they can be pierced with the tip of a small knife about 10 minutes.

Then drain the potatoes and leave them until they are cool enough to handle.

Grate the potatoes on a coarse cheese grater into a large bowl.

Add the onion and pepper and combine these with the grated potatoes using 2 large forks.

Sprinkle with chilli sauce mix and season with salt and freshly milled black pepper.

Now in a 25cm frying pan preferably with a good non stick surface cook the bacon until it has rendered all of its fat and is crisp and brown then remove it and drain on kitchen paper.

Now add the butter to the bacon fat and place over the heat until the butter melts.

Add the potatoes and press them down firmly into the pan using a spatula. Cook them over a low to medium heat shaking the pan occasionally to prevent the potatoes from sticking.

A brown crust should form on the bottom surface of the potatoes in about 20 minutes you can check this by raising the edge of the potatoes with the spatula.

If necessary cook for a few minutes longer raising the heat to achieve the proper crispness.

To serve cover the frying pan with a heated plate and grasping the pan and the plate together turn it upside down.

The potatoes should fall out easily.

Crumble the bacon into small pieces and sprinkle them over the potatoes.

Serves 4

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