Egg and Bacon with Hash Browns and a Seeded Flatbread

Another variation on a British breakfast. What they serve you in hotels often seems to be an attempt to kill you on the spot (sausages, black pudding, deep fried potato bread, etc.). Less is more.

I started with the raw potato slices (semi skinned), which were fried in a large flat non-stick pan, altogether for about twenty minutes at a medium heat, and turned a couple of times.

After the first ten minutes I added two strips of smoked bacon, which were cooked to the point where the fat sizzled, and were also turned a couple of times.

Next the quartered mushrooms were added, along with half a dozen halved cherry plum tomatoes. All cooked at a medium heat, and not under glass.

I toasted a seeded and folded flatbread in a toaster (pre-damped), and placed it on the serving plate. The egg was added to the flat pan three minutes before all the other elements of the meal were decanted to the serving plate.

Served with a drizzle of American mustard, and some freshly ground black pepper!