Eggs and Bacon with Roasted Potatoes, Shallots and Thyme (Irish)

Thin slices of Irish bacon require no added flavour or fat during cooking. They do, however, become even more enticing when sautéed in butter and oil. Serve bacon and oven-roasted potatoes alongside eggs fried in the pan drippings.

2 lb Yukon gold potatoes, cut into ¼” thick rounds
10 shallots, quartered
¼ cup + 2 Tbsp. extra-virgin olive oil
1 Tbsp. + 1½ tsp. fresh thyme leaves
coarse sea salt
black pepper, freshly cracked
1 Tbsp. butter
1 lb sliced Irish bacon
eggs, cooked any way

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Toss potatoes with shallots, ¼ cup oil, the thyme, and ½ tsp. salt in a large bowl; season with pepper. Arrange in a single layer on a rimmed baking sheet. Roast, flipping once, until edges are golden brown, about 20 minutes per side.

Melt butter with remaining 2 Tbsp. oil in a large skillet over medium heat. Add bacon slices in a single layer, and cook, flipping once, until just browned, about 3 minutes per side.

Divide potato mixture among plates, and season with salt. Arrange bacon on plates with the potatoes, dividing evenly. Serve with eggs.

Season with pepper.

Makes 4-6 servings.