Smoked bacon hash with a fried duck egg
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A perfect brunch dish from Adam Gray, this is a creative reinvention of a classic bacon and egg breakfast. A rustic potato hash is lifted with the addition of smoked bacon and a deliciously rich fried duck egg, and as you can make the hash well in advance, it really is ideal for a lazy weekend morning.
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Ingredients
Metric
Imperial
Smoked bacon hash
- 500g of baking potatoes
- 350g of smoked streaky bacon
- 75g of shallots
- 2 tsp sage, finely chopped
- 1 dash of rapeseed oil
- ground white pepper
To serve
- 4 duck eggs
- 50g of unsalted butter
- 1 dollop of tomato ketchup
Method
1
Preheat the oven to 200°C/gas mark 6
2
Prick the potatoes all over with a fork, put them directly on the oven shelf and bake for about an hour or until the potatoes are slightly undercooked
- 500g of baking potatoes
3
Meanwhile, grill or fry the bacon rashers until they are cooked, then chop them roughly
- 350g of smoked streaky bacon
5
Using a clean tea towel to hold the potatoes, peel and grate the potatoes into a mixing bowl while they are still hot
6
Add the shallot and sage mixture, then the cooked bacon and mix thoroughly. Season with ground white pepper only – no salt
7
Divide the mixture into four portions and shape as desired. Place on a small tray or plate and chill for at least 30 minutes
8
Put a non-stick frying pan over a medium heat. Add a little rapeseed oil and fry the hash cakes until golden brown on each side. Remove from the pan and keep warm
- 1 dash of rapeseed oil
9
Add a little more rapeseed oil to the pan along with the butter and fry the duck eggs to your liking
- 4 duck eggs
- 50g of unsalted butter
- 1 dash of rapeseed oil
10
To serve, sit a smoked bacon hash cake in the middle of each serving plate and place a fried duck egg on top. Accompany with tomato and apple chutney or a spoonful of tomato ketchup
- 1 dollop of tomato ketchup
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Smoked bacon hash with a fried duck egg
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© Great British Chefs 2019