This is a great idea for a simple one-pan late breakfast or brunch at the weekend when you can take your time, relax and enjoy it. Definitely worth getting out of bed for…
750g waxy potatoes, such as Charlotte, peeled and cut into 2cm dice
3 tbsps olive oil
2 red onions, chopped
200g smoked back bacon, rind removed and roughly chopped
4 tbsps roughly chopped parsley
4 tbsps roughly chopped dill
¼ tsp smoked hot paprika
4 medium free range eggs
Extra herbs and paprika, to sprinkle
1 Boil the potatoes in lightly salted water for 10 minutes or until soft. Drain well in a colander, shaking the potatoes around so they start to break up.
2 Heat 2 tbsps of oil in a medium frying pan, preferably non-stick or heavy-bottomed. Gently fry the potatoes for 5 to 10 minutes, turning often, until lightly browned and beginning to crisp. Drain and reserve. Fry the onion and bacon in the remaining oil until tinged with colour, about 5 minutes.
3 Return the potatoes to the pan and stir in the parsley, dill, paprika and a little salt. When everything is thoroughly combined, use a spoon to make four deep wells in the mixture, each large enough to contain an egg. Carefully break the eggs into the cavities and continue to cook over a gentle heat, covered with a lid, until the eggs are softly set, about 15 minutes. Serve scattered with extra herbs and a sprinkling of paprika.
Recipe: Joanna Farrow. Photograph: Laura Edwards
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