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Ingredients . . .

• 700g Potatoes, peeled and cut into 1cm cubes
• 2 tbsp vegetable oil
• 200g smoked bacon, chopped
• 1 medium onion, peeled and roughly chopped
• 4 large eggs
• 120g Applewood® Wedge, grated
• Salt & pepper

Method . . .

• Heat the oil in a large frying pan over a medium heat and add the potatoes, cover and fry for 15 minutes, stirring regularly.
• Add the chopped onion to the potatoes and continue to fry for another 5 minutes until the potatoes are tender and lightly coloured.
• Stir in the chopped bacon and increase the heat to medium-high, fry for 5-8 minutes until the bacon is cooked.
• Create 4 wells in the potato mix and carefully add the eggs. Sprinkle over the grated Applewood®. Reduce the heat to medium, cover the pan and cook until the egg whites are set and the cheese has melted.
• Season the eggs with a little salt and pepper if required and serve immediately with a dollop of ketchup. Enjoy!