Full Yankee Breakfast Recipe
A Full Yankee Breakfast: 2 fried eggs, 2 slices of back bacon (well done), roast potatoes and a side of Texas Toast or Midwest Buttermilk Pancakes.
Servings: 2 people
- 4 medium potatoes , scrubbed, diced
- 1 medium onion , white, diced
- 4 tablespoons olive oil
- 10 grams butter
- 4 slices back bacon
- 4 large eggs
Prepare Toast or Pancakes
Preheat the oven to 180C (fan)
Dice potatoes and place in a large roasting tin. Drizzle over olive oil, season generously and stir to thoroughly coat (the more you stir, the less they stick.
Put in oven and roast for 15 minutes.
Remove the potatoes from the oven, add the diced onion and stir to flip the potatoes and coat the onions in oil.
Return to oven and roast for a further 15 - 30 minutes until the onions are soft and sweet and the potatoes are the colour you would like them to have. You may have to stir them one more time.
Bacon & Eggs
Add a knob of butter to a non-stick frying pan and heat to medium high. Let the butter sizzle but not brown.
Add four back bacon rashers, turn down the heat to medium and cook through turning once.
When the meat is cooked, turn push the rashers up the side of the fry pan so that only the fat is in the grease and continue to cook until the fat is crispy.
Remove bacon and put on serving plate.
Return the the fry pan (with all of that lovely bacon fat) to the hob and turn the heat up to medium high.
Crack two eggs into the fry pan and let them sputter and sizzle.
In the meantime, plate up the potatoes.
Fry the eggs to your preference, we like over medium.
Serve the Texas Toast or Pancakes on a separate side plate.
Serve the fried eggs on top of the potatoes with the bacon on the side.
Make sure there is extra Maple Syrup and Sweet Honey Butter on the table.