hash browns, crispy bacon and fried egg
 

makes enough for 4

4 tsp vegetable oil, plus extra if necessary     
12 rashers of smoked streaky bacon  
30g butter, melted      
1 small onion, grated
3 large baking potatoes, baked and peeled
2 tbsp olive oil
4 large eggs

Heat the oven to 180C (fan 160) and put a baking sheet in the oven to heat up. Put the vegetable oil and bacon in a cold frying pan and place the pan over a low heat. Slowly cook the bacon so the fat comes out. Turn it a few times and when it is starting to go crispy, take the pan off the heat and take the bacon out, but leave the fat.

To make the hash browns, mix the butter with the grated onion and season. Coarsely grate the potato and mix it with the onion really thoroughly. Roll the mixture into golf-ball-sized pieces, then flatten them to the thickness of your thumb. I like individual hash browns as I like the crispy bits. Reheat the bacon pan and pop the hash browns in. Cook over a low heat until they start to colour round the edges. Once they start to brown, turn them over and cook for another minute or so. Now turn the heat up and they'll start to sizzle. Turn them again for another minute and they'll turn crispy. Pop the hash browns onto the heated baking sheet, along with the bacon, and put them into the oven to keep warm.

Wipe out the frying pan, add in the olive oil and when the pan is hottish, crack in the eggs. I like the edges of my eggs to be crispy, so I keep the heat high; the eggs will splutter, but it's your call. Cook your eggs however you like them.

Dish out the hash browns and the bacon and lay the eggs over the top.