Pan‑fried Potatoes with Bell Pepper, Pancetta and Egg

Ingredients

• 1 onion
• 150 g pancetta (or bacon)
• 3 small pickles
• 2 tbsp pickle brine (with spices)
• 0.5 red bell pepper
• 3 tbsp silver onions (from jar)
• 1 kg boiled potatoes (firm‑cooking)
• 2 tbsp clarified butter
• Salt
• freshly ground pepper
• 2 tsp butter
• 4 large eggs

Instructions

1. 1.

   Peel and finely chop the onion. Cut the pancetta into small pieces. Drain the pickles and slice them. Clean the bell pepper and dice it. Drain the silver onions. Cut the potatoes with skin on into thick strips. Heat the clarified butter in a large pan and sauté the onion over medium heat.

2. 2.

   Add the potatoes, bell‑pepper cubes and pancetta to the pan and fry until golden brown, turning frequently. Remove from heat and season the potatoes with pickles, silver onions, pickle brine, salt and generous pepper.

3. 3.

   In a second pan melt butter, crack the eggs one by one into the hot butter, cook over medium heat, then season with salt and pepper. Divide the pan‑fried potatoes onto four plates, place one fried egg on each, sprinkle with parsley, and serve immediately.