Patatas de brunch con beicon y huevos

Ingredientes

• 2 tbsp olive oil
• 1 kg white potatoes
• 8 rashers smoked streaky bacon
• 1 medium onion
• A couple of sprigs of rosemary and thyme
• 4 eggs
• Salt

Preparación

1. 1

   Pre-heat the oven to 220ºC/200ºC fan

2. 2

   Put the olive oil (2 tbsp) into a roasting tin and put it into the oven to heat up.

3. 3

   Chop the potatoes into cubes about 2cm wide.

4. 4

   Strip the rosemary leaves from their stalks and finely chop them. Strip the thyme leaves from their stalks.

5. 5

   Once the oil has heated in the roasting pan, remove it from the oven. Carefully add the chopped potatoes, rosemary and thyme, use a fish slide to toss the potatoes in the oil and then spread them out into a single layer in the tray. Season with a pinch of salt then pop the tray back into the oven and cook for 10 minutes.

6. 6

   Meanwhile, peel and roughly chop the onion and chop the bacon (8 rashers) into thin strips.

7. 7

   After 10 minutes, add the onion and bacon to the potatoes and carefully toss them using a fish slice. Pop them back into the oven for another 15 minutes.

8. 8

   About 5 minutes before everything has finished roasting, cook your fried eggs (take a look at my guide to perfect healthy fried eggs).

9. 9

   Remove the potatoes from the oven and serve topped with the eggs.