Smoked bacon hash with a fried duck egg

PT1H20M

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Ingredients

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Smoked bacon hash

To serve

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
3
Meanwhile, grill or fry the bacon rashers until they are cooked, then chop them roughly
4
Finely chop the shallots and sage. Heat a little rapeseed oil in a frying pan and cook them gently, without browning, until the shallots are soft
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
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