Bacon, Leek and Potato Hash with a Fried Egg
Makes 1 serving

INGREDIENTS
220 g Potato (Cut into 1 cm dice, skin on. Raw, peeled weight.)
100 g Bacon medallions (Cut into strips. Weighed raw. Back bacon with the fat on is about double.)
100 g Leek
1 large, about 55 g Egg
Heaped tsp (6 g) Rapeseed oil
A few sprigs Fresh thyme
Plenty Black pepper
To taste Salt

METHOD
1. Boil the diced potato for six minutes until just tender, drain, and shake it in the colander to rough up the edges.
2. Fry the bacon in a dry non-stick pan until it has coloured, then lift it out. Add the oil, the potato and the thyme and fry over a medium-high heat for ten minutes, turning only every few minutes so the cubes get a crust.
3. Add the sliced leek and cook for five minutes until soft, then return the bacon and season.
4. Push the hash to one side, crack the egg into the space and fry until the white is set. Slide it onto the hash and eat.

Contains eggs.

RECIPE NOTES
Parboiling the potato first and roughing up the edges is the difference between a crisp hash and a pan of sad cubes. It takes six minutes.
Bacon medallions are about a third of the calories of the same weight of streaky, and they hold their own here because the potato brings the crunch.

Full recipe: https://www.getfuel8.com/recipes/bacon-leek-potato-hash-fried-egg
