Hash Browns with Bacon and Eggs

1. Peel and coarsely grate the potatoes, then wring them out hard in a tea towel – this is the crucial step.

2. Mix with the finely chopped onion and season with salt and pepper.

3. Shape into flat patties and fry in hot oil for 5-6 minutes per side without moving them, until crisp.

4. Fry the bacon rashers until crisp in a separate pan.

5. Fry the eggs sunny side up in the remaining fat.

6. Plate the hash browns with the bacon and eggs alongside. Finish with pepper.

Tip: If you do not squeeze the water out of the potato the hash browns will steam and fall apart instead of crisping.