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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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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
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
Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.
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Smoked bacon hash with a fried duck egg
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