Heat a large saucepan over the hob. Wait until it’s really hot, then put a generous amount of oil in it. Wait until the oil is shimmering hot, then add your potatoes.
Turn the heat down and cook the potatoes. Depending on how thinly you’ve sliced them, they should take about 8-10 minutes. Keep turning them over so they’re evenly cooked. They’ll be ready once they’ve turned golden brown on each side.
Get some kitchen roll or paper towels and lay them out. Take the potatoes out of the pan, and put them on the kitchen roll to drain off any excess oil.
Put your meatballs in the pan with the remaining oil. These should cook quite quickly, so keep turning them to make sure they’re evenly cooked. It should take about 4 minutes or so to get them nicely golden brown on the outside. They don’t need to be cooked all the way through just get.
Drain most of the remaining oil and fat from the meatballs out of the pan and then add the onion and whatever other vegetables you’re using, along with a generous amount of garlic. Cook these with the meatballs, and when they’re starting to go soft, add the potatoes so that the whole dish heats back up again. Cook for a few minutes, stirring everything together so it’s nicely mixed up. Then, dish up on a plate and serve!
I normally use frozen sliced peppers (£1 for a big bag in Iceland!), which I defrost for about 30 seconds in the microwave. I also use meatballs when they’re on offer, but this is also nice with mushrooms and bacon or sausage instead of the peppers and meatballs. The mushroom/bacon/sausage option is great with scrambled eggs for a hangover breakfast 🙂