Biksemad Potato Hash with Bacon and Fried Egg

Dice the bacon into 1cm pieces. Peel potatoes and cut into rough 2cm cubes. Finely dice the yellow onion.

Place a large heavy skillet over medium-high heat. Add the diced bacon pieces in a single layer and cook, stirring occasionally, until the fat renders and the bacon pieces turn golden and crispy, about 6-8 minutes. Transfer the bacon to a plate, leaving the rendered fat in the pan.

Add 30g of butter to the bacon fat in the skillet. Once the butter melts, add the cubed potatoes in a single layer. Cook undisturbed for 3-4 minutes to develop a golden crust, then stir and continue cooking for another 8-10 minutes until the potatoes are tender and golden on all sides.

Add the diced onion to the skillet and cook until softened, about 3 minutes. Return the crispy bacon pieces to the pan. Season with salt and black pepper. Toss everything together gently and keep warm on low heat.

Cook until the whites are fully set and opaque, with yolks cooked to desired doneness. For high-risk populations (pregnant women, young children, elderly, immunocompromised), cook yolks until firm, about 5-6 minutes total. Season lightly with a pinch of salt.

Divide the potato hash among four warm plates or shallow bowls, mounding it in the center. Gently place one fried egg on top of each portion. Finish with a light scatter of fresh chopped chives. Serve immediately.