confession- this meal was not dreamt up in a moment of wonderful culinary inspiration. it was born out of tiredness, bare cupboards, and a mind fresh out of foodie ideas. surprising confession- it may be the best thing i’ve cooked in a very long time! i’ve mentioned before about jason’s extreme love for ‘breakfast dinners’, and i’m pretty sure that this chopped up version just stole his heart ;) i totally didn’t expect this to be a ‘blog worthy’ dinner (hence the less than ‘blog worthy’ photo ;) but after a few mouthfuls of its greasy deliciousness and a couple of recipe requests on twitter, i couldn’t help but share!
what you’ll need:
a few potatoes
a few rashers of bacon
an egg per person
one garlic clove
veg, if you have any to hand
olive oil (a fair amount, sorry)
1. chop up your potatoes (enough to fill your frying pan) into small pieces, and soak in cold water for about about half an hour. i’ve read before that this helps to make potatoes crispy, and since these were by far the crispiest potatoes i’ve ever cooked i’m pretty sure it works! :)
2. whilst your potatoes are soaking, slice up your bacon into small bits and fry until crisp in your pan. at this point add any veg that needs cooking (i used asparagus).
3. remove the bacon and vegetables from the pan, and set aside for later. drain your potatoes, shake off any excess water and empty them into the frying pan.
4. cook the potatoes slowly over a medium heat, with quite a lot of olive oil. don’t rush this- you want them to be super soft inside and lovely and crispy outside :) crush a peeled garlic clove and throw it in with the potatoes, to give them a wonderful garlicky flavour as they cook. don’t forget to fish it out later though, because it’ll try to masquerade as a potato!
5. when the potatoes are cooked and super crispy, add in the remaining ingredients and stir everything together. make a little dent in the centre of everything, crack in a couple of eggs, and cook until the whites are just set.
6. taste, season, serve, and devour!