Honey Roasted Potatoes With Fried Eggs And Bacon

11/02/2011 01:17 pm ET | Updated Aug 31, 2012
  • Kitchen Daily

In his series Marcus' Kitchen, chef Marcus Samuelsson shares dozens of recipes that prove "American" cuisine is really a delicious melting pot that draws upon flavors from all over the world.

Chef Marcus explains that this dish is a perfect balance of sweet and salty -- the honey sets off the saltiness of the bacon, and the richness of the egg on top ties things together. He starts by peeling his potatoes (he leave some peel on for flavor) and cubing them. Then -- and this is important -- he rinses them thoroughly to remove all of the starch before frying. If the water runs clear, then you're ready to fry.

He chops the bacon, then adds it to a hot pan. The goal here is to crisp up the bacon and render the fat so he can use it to fry the potatoes. Once the bacon is done, he removes it from the pan and adds the potatoes. He cooks them, stirring every 3-4 minutes, until they take on a golden color and become tender. Then he adds the bacon back in along with paprika, sliced garlic (don't add the garlic too soon or it will burn), some soy sauce, and honey. The fresh herbs are last so they retain their flavor and color.

Meanwhile, he's started his fried eggs. He cooks them sunny side up (don't flip them!) so they are crisp on the bottom with a soft, runny yolk. When they're finished, he places them on top of his potatoes for a stunning brunch dish.

Get the Recipe for Honey Roasted Potatoes with Fried Eggs and Bacon.

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