This is a delicious breakfast to make on a weekend and surprise a loved one. The combination is surprising and will delight everyone. You can use left- over potatoes and prepare the mash in advance, so with the chutney, make a small batch and store in an airtight container, it will keep for at least a week in the fridge
This is a delicious breakfast to make on a weekend and surprise a loved one.
The combination is surprising and will delight everyone.
You can use left- over potatoes and prepare the mash in advance, so with the chutney, make a small batch and store in an airtight container, it will keep for at least a week in the fridge.
Ingredients
- 225 gr un-peeled baking potatoes
- 150 gr streaky bacon
- 1 ½ tbsp chopped shallots
- 1 tsp sage (finely chopped)
- White pepper to taste
- Olive oil
- 2 Free range chicken eggs
- 2 tbsp apple tomato chutney (See recipe below)
- Apple tomato chutney:
- 2 apples (peeled, cored and sliced)
- 2 large tomatoes (skin removed, de-seeded and cut small)
- 1 ½ tbsp brown sugar
- 2 tbsp vinegar
- 1 tbsp lemon juice
- 2 tbsp finely chopped onion
- 1 tsp combined ground nutmeg, cinnamon and ginger powder
Directions
- 1Clean the potatoes under running water and cook them with skin until they are just not cooked, 15 to 20 minutes, depending on the size.
- 2Meanwhile, bake the bacon crisp in a little oil, allow cooling and chop fine
- 3Fry the shallots in a little oil until soft, add the sage, mix and keep aside
- 4When the potatoes are ready, allow them to cool so you can handle them
- 5Using a clean towel to hold the potatoes and grate the potatoes while still hot.
- 6Add the shallots and bacon to the grated potatoes, season with pepper and chill for minimum 30 minutes
- 7Form 4 patties from the potato bacon mix and fry until golden brown on both sides, remove from the pan and cover with aluminum foil to keep warm
- 8Add a little more oil to the pan and fry the eggs to liking
- 9Place a bacon mash on the center of a plate, top with a fried egg and chutney on the side.
- 10Apple tomato chutney:
- 111. Place the apple, tomato and onions in a sauce pan
- 122. Add enough water to cover half of the volume
- 133. Add the other ingredients, mix and bring to a boil
- 144. Lower the heat and simmer for 10 to 15 minutes or until soft and well combined
- 155. Check for taste and allow cooling
