LJ fairburn Poultry


Bacon and Egg with Potato Fritter



  • 500g potatoes, peeled
  • ½ onion, peeled
  • Sea salt and freshly ground black pepper
  • 1 large egg
  • 3tbsp plain flour
  • ¼ tsp baking powder
  • Rapeseed oil, to fry
  • 4 fresh eggs
  • 4 rashers of grilled pancetta

For the parsley oil

  • 1 small garlic clove, peeled
  • 2 large handfuls parsley leaves, roughly chopped
  • A squeeze of lemon
  • 75ml olive oil

Mustard sauce

  • 3tbsp of mayonnaise
  • 1 tbsp of Dijon mustard
  • 1 tbsp rapeseed oil
  • A squeeze of lemon juice


Coarsely grate the potato and onion, and put in a sieve over a bowl. Sprinkle with a teaspoon of salt, mix gently then leave to drain while the salt draws out any excess water.

To make the parsley oil, in a food processor add the garlic, parsley and lemon and whizz to a smooth puree, season, then stir in the oil and set aside.

To make the mustard sauce, mix together the mayonnaise, mustard, rapeseed oil and lemon juice.

Place the egg, half a teaspoon of salt, some black pepper, flour and baking powder in a bowl, and whisk until smooth.

Bring a small pan of salted water to a simmer. Squeeze out as much liquid as you can from the potato and onion mix, add to the bowl and combine with your hands.

Add a large amount of oil to a large frying pan so that it’s a few millimetres deep. Place the pan over a medium-high heat – when hot, divide the potato mix into four and again squeeze out as much liquid as you can.

Shape each quarter into a tightly packed round, and then fry two at a time, pressing and flattening them with a spoon as they cook. After a few minutes you should be able to see the edges taking on colour, at which point turn over the potato fritters carefully. Cook on the other side for another 2 to 3 minutes or so, until dark golden and cooked through, place on a warmed plate lined with kitchen paper and keep warm while you poach the eggs.

Break two eggs into the middle of the pan of very gently simmering water. Cook for 3 minutes, then scoop out, drain on kitchen paper and repeat with the other two eggs.

To serve, place a fritter on each plate, top with mustard sauce, sit an egg on top, and drizzle with the parsley oil. If you fancy something a little heartier, add some grilled pancetta