Required: 2 potatoes, 4 rashers of bacon, 2 eggs, condiments of choice.
Cook 4 rashers of good quality streaky bacon in a frying pan. When cooked, remove and wrap in foil and place in a warm oven, along with two plates. Do not wash up the bacon pan – the bacon fat will be used to cook the potatoes! Grate two potatoes. Place the gratings in a clean tea towel, draw up the edges of the tea towel around the potato and squeeze thoroughly to remove as much liquid as possible.
Arrange the grated potato thinly across the base of the bacon pan. Season with black pepper and a touch of salt (not too much as the bacon fat will have some salt in it). Fry for 5 minutes on a medium heat until golden brown on the bottom. Add a little more oil if you think it needs it. Gently turn over – don’t worry if it slightly falls apart, just make sure that its evenly covering the bottom of the pan after you’ve turned it over. After a few minutes, when the other side is golden brown, break two eggs onto the fried potato. Sprinkle with smoked paprika or chilli flakes. When the eggs are cooked, divide in two with a spatula and serve with the bacon.
Eat with a mix of chilli and BBQ sauce and black coffee.