First of all slice the potatoes into rounds no more than about ¼ inch (5 mm) thick.
Then melt the butter and oil in a large heavy frying pan, and fry the bacon strips, chopped onion and crushed garlic over a gentle heat until just softened. Now add the sliced potatoes to the pan, season with salt and freshly milled black pepper, give it all a really good stir round, then cover with a well-fitting lid (a heatproof plate will do if you’ve no lid) and leave to cook very gently for about 20-25 minutes, or until the potato slices are tender.
Stir once or twice during the cooking to make sure that the heat is not too high and that the potatoes are not sticking to the base of the pan. When they’re ready, spoon them into a heatproof serving dish and serve with fried eggs on top.