Bacon and egg with potato fritter and mustard sauce from Rachel Green

Rachel Green, who featured in The Lincolnshire Kitchen at The Lincolnshire Show 2018 shares this yummy recipe with us!

Ingredients

4 fresh eggs 
4 rashers of grilled pancetta

Potato fritter:
500g potatoes peeled 
½ onion, peeled 
Sea Salt & freshly ground black pepper
1 large egg
3tbsp plain flour
¼ tsp baking powder
Rapeseed oil, to fry

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

Mustard sauce:
3 tbsp of mayo
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.

Then 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 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 three 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.

Find out more:
rachel-green.co.uk
michaelpowell.com
fairburnseggs.co.uk