Potato, brussels sprouts and pancetta fritter with fried eggs and bacon
Switch up your fried eggs and bacon with this pancetta, sprouts and potato fritter.
Ingredients
- 350g potato, peeled, roughly chopped
- 150g pancetta, cut into 1cm pieces
- 260g frozen brussels sprouts, thawed for 10 minutes, roughly chopped
- 1/2 bunch chives, finely chopped, plus extra, chopped, to serve
- 1 tsp smoked paprika
- 1 egg, lightly beaten
- 1/4 cup (60ml) extra virgin olive oil
- 200g short cut bacon
- 4 fried eggs, to serve
Method
1.Preheat oven to 220°C. Place potato in a saucepan of cold salted water, bring to the boil, and cook for 15 minutes or until tender. Drain. Using a fork, mash potato and set aside to cool.
2.Place pancetta in a non-stick frypan over medium heat. Cook for 5-6 minutes until crisp. Drain on a plate lined with paper towel. Set aside.
3.Place brussels sprouts, potato, pancetta, chives, smoked paprika, egg and 1 tsp salt flakes in a bowl. Season with pepper and stir to combine.
4.Heat 2 tbs oil in a 20cm non-stick ovenproof frypan over medium-high heat. Add batter and cook for 5-6 minutes. Place a baking tray on top of the pan and flip both pan and tray to transfer fritter to the tray. Wipe out pan. Add remaining oil to the pan, then slide fritter back into the pan. Cook for a further 4-5 minutes. Place the pan in the oven for 12-15 minutes until fritter is firm and cooked through.
5.Place bacon in a non-stick frypan over medium-high heat. Cook, turning, for 3-4 minutes or until crisp.
6.To serve, cut fritter into quarters. Season with salt flakes. Top with bacon, fried eggs and extra chives.