Whether for a hearty breakfast or a satisfying snack, bacon is a quick and flavorful choice that’s easy to prepare. Now, cooking bacon just got even easier and crispier thanks to Mary Berry’s expert advice from her cookbook Mary Berry Everyday.
Mary champions the timeless pan-frying method to achieve beautifully crispy bacon every time. For a more indulgent treat, her crispy bacon rosti paired with fried eggs recipe is both simple and delicious, using just a handful of basic ingredients.
Here’s Mary’s step-by-step guidance to get your bacon and rosti perfectly cooked:
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Ingredients
For the bacon
- Bacon rashers
- Sunflower oil
For the rosti and eggs
- Potatoes (peeled and grated)
- Onion (chopped)
- Salt and pepper
- Eggs
- Additional sunflower oil
Method
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Prepare the bacon by either chopping it into bite-sized pieces (for mixing into the rosti) or leaving the rashers whole if serving separately.
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Heat a tablespoon of sunflower oil in a large eight-inch frying pan over high heat. This oil is Mary’s secret to extra-crispy bacon.
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Add the bacon to the sizzling oil. Cook whole rashers for about 10 minutes, turning halfway, or chopped bacon for just a few minutes until crispy.
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Cover the pan with a lid to speed up cooking and lock in crunch.
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If making the rosti, set the cooked bacon aside once done.
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For the rosti, start by frying the chopped onion briefly in the pan, then cover and cook on low heat for 15 minutes.
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Drain the grated potatoes by wrapping them in a clean tea towel and squeezing out excess moisture. This crucial step prevents sogginess.
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Mix the drained potatoes with the cooked onion and bacon, season well, and combine thoroughly.
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Heat more oil in the pan and spoon in the potato mixture, pressing it evenly with the back of a spoon.
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Cook over low heat for 5 to 10 minutes, then carefully flip the rosti onto a plate and slide it back into the pan. Add a splash more oil if needed.
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Continue cooking the other side for another 5 to 10 minutes until golden and crisp.
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Finally, fry the eggs in a hot, oiled pan to your liking.
Serve the rosti sliced with an egg perched on top for a delicious and satisfying meal that’s sure to keep you fueled.