Bacon and Potato Hash with a Fried Egg
Makes 1 serving

INGREDIENTS
200 g Potato (Parboiled first. Raw diced potato takes twenty-five minutes in a pan and burns before it softens. Raw, peeled weight.)
80 g Bacon medallions (Weighed raw. Back bacon with the fat on is about double.)
60 g Onion
80 g Red pepper
1 large (55 g) Egg
5 g Olive oil
Half a teaspoon Smoked paprika
To taste Salt
To taste Black pepper

METHOD
1. Dice the potato into 1 cm pieces and boil for six minutes, then drain and let it steam dry.
2. Fry the potato in the oil over medium-high heat for eight minutes, turning only occasionally so it browns.
3. Add the diced bacon, onion and pepper with the paprika and cook for another five minutes until the onion is soft and the bacon has coloured.
4. Make a hollow in the middle, crack in the egg, cover and cook for three minutes until the white sets.

Contains eggs.

RECIPE NOTES
Steam-dry the potato before it goes in the pan. Wet potato boils in the oil and never crisps.
Five grams of oil for 200 g of potato works in a non-stick pan. It is the only added fat, and the medallions bring very little of their own.

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