The Americans always know a great breakfast, and they love their hash browns. You could make these in a muffin tin to create individual servings, but I like to serve it family-style in one big pan. Make sure you squeeze out all the moisture from the grated potato or else they will boil in the liquid instead of getting that lovely golden crust. The crisp candied bacon completes my tribute to a Stateside brunch.
Place the potatoes and onion in a colander and press to squeeze out any excess moisture. Season with salt and pepper, a drizzle of olive oil and a pinch of cayenne pepper. Mix well, then squeeze again using your hands to get rid of any last traces of moisture.
Heat a large ovenproof frying pan over a medium heat. Pour in a dash of olive oil, then add the potato mixture and press down to compact it. Break 2 knobs of butter into small pieces and dot them around the edges of the pan. Continue cooking until the potato is golden and crisp on the bottom.
Place a plate over the frying pan, quickly invert both, then slide the potato mixture back into the pan so that the uncooked side is now on the bottom. Break the remaining knobs of butter into pieces, dot them around the edges and continue cooking the potato for 5 minutes, or until the base is golden.
Break the eggs on top of the hash brown. Sprinkle with another pinch of cayenne pepper and place into the oven for 6–8 minutes, or until the egg whites are firm but the yolks are still runny.
Meanwhile, to cook the bacon, heat a frying pan over a medium heat. Add the sugar, season with a little pepper and add the butter. Once beginning to caramelise, add the bacon and cook for 3–4 minutes on either side, until golden and crisp.
To serve, place the hash brown eggs on a warm plate and top with the bacon.