Thursday, 6 December 2012

Leftover Potatoes with Bacon and Egg





Leftovers eh? You’ll very probably be hearing, seeing and tasting a lot of leftovers during the next few weeks. To be honest, it is difficult sometimes to know what to do with that bowl of “stuff” in the fridge especially when inspiration is not forthcoming and there’s loads of other food in the house. The thing is though, right, is that when you do create something wonderful with the scraps in the fridge, you get a great sense of achievement with an added dash of go me.

So these little buggers have been staring at me for a few days now, daring me to do something different and I’d toyed with the usual potato salad idea but then I remembered this old favourite, adapted it to what I had to hand and this is how it came out



As well as tasting great this can be done in 10-15 mins or so, which makes it ideal for a midweek supper

Pancetta cubes are awesome, they can form the base of many a dish and for me have the edge over their bacon cousins taste-wise. The potatoes are great on their own, I think they’re available in most supermarkets (certainly Morrison’s and Sainsbury’s) and they’re called apache.



Spring onions add fresh crunch and the parsley adds the earthy depth.
Finally the poached egg, cooked right, the yolk makes the dish self saucing. 
A Drizzle of oil? Don’t mind if I do sir.

Ingredients (Serves 2)

Handful per person of pre boiled potatoes cut into chunks
100g Cubetti Di Pancetta
1 Spring onion finely sliced
Sprig of parsley finely chopped
2 Fresh eggs
Splash of white wine vinegar

Fill a saucepan ¾ full of water and put onto boil, or boil the kettle and empty into the pan
In a small frying pan add the pancetta then on a high heat fry until the cubes start to brown and the fat is released.
Empty the potatoes into the pancetta pan and gently warm through, stiring to ensure the potatoes are covered in the lovely pancetta fat.



Add a splash of vinegar to the water, stir through and then add the eggs to poach for 3 mins

Meanwhile stir the spring onions and parsley into the bacon and potato mix, season to taste.

When eggs are done remove from the pan and place on paper towel to soak up any excess water.

Plate up the bacon and potato mix and top with the poached egg, finally drizzle with oil if required.









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