Saturday 09 May 2009
There is a great sandwich shop on the Cobb in Lyme Regis called The Whole Hog and they serve one of the best breakfast baps I have ever tasted. What really brings this sandwich to life is the addition of a crispy hash brown along with the fried egg and bacon. The hash brown is more like a rosti potato but it really does add a touch of class.
2 large potatoes, boiled in their skins, cooled
Salt and freshly ground black pepper
Vegetable, corn oil or butter for frying
8-12 rashers of streaky bacon
4 large soft baps
Softened butter, for spreading
Peel the potatoes and coarsely grate them into a bowl and season to taste. Heat a heavy frying pan, preferably non-stick, with about a tablespoon of oil. Pack the potatoes into the pan about half a cm thick and covering the whole pan.
Cook for about 3-4 minutes until the potato is crisp and golden then invert the potato on to a plate and slide the uncooked side into the pan and continue cooking until crisp, then keep warm.
You can use individual blinis or egg pans to cook the potato if you wish. Cook the bacon on a ribbed griddle pan or heavy frying pan and lightly fry the eggs. Cut the potato in quarters and load into the bap with the egg and bacon.
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