Wash the potatoes and boil them in a saucepan of salted water for 25 - 30 minutes, until soft. Meanwhile, dice the bacon and onions. Halve the pepper, remove seeds and core, wash and cut the pepper into strips.

Heat the stock. Shape the sausagemeat into small balls, drop them into the boiling stock and simmer for 10 minutes over a very low heat.

Drain, peel and slice the potatoes.

Heat the oil in a frying pan and fry the bacon until crisp. Add the onion and pepper and fry over a high heat.

Stir in the potatoes and seasoning and brown the potatoes. Reduce the heat and add the sausagemeat balls.

Serve sprinkled with parsley.