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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