Crispy Bacon Hash with Fried Duck Egg - kindly shared by Michelin Star chef Adam Gray.
Ingredients:
75g Shallots
100ML Farrington’s “Mellow Yellow” rapeseed oil
2 tsp Fresh sage, finely chopped
Ground white pepper
350g Smoked streaky bacon
500g Baking potatoes
To serve:
4 Duck eggs
50g Unsalted butter
1 dollop of tomato ketchup
Method:
Preheat the oven to 200°C/Gas mark 6
- 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 seem three-quarters cooked
- Meanwhile, grill or fry the bacon rashers until they are cooked, then chop them roughly
- Finely chop the shallots and sage. Heat a little rapeseed oil in a frying pan and fry them gently, without browning, until the shallot are soft
- Protecting your hands with kitchen mitts, peel and grate the potatoes into a mixing bowl while they are still hot.
- Add the shallot and sage mixture, then the cooked bacon and mix thoroughly. Season with ground white pepper only – no salt
- Divide the mixture into four portions and shape as desired. Place on a small tray or plate and chill for at least 30 minutes
- 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
- Add a little rapeseed oil to the pan along with the butter and fry the duck eggs to your liking.
- 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
