Bacon will come out the pan crispier and tastier if you follow Mary Berry's 1 simple tip

Perfect for breakfast or a midday treat, bacon offers a delicious choice while being quick and simple to prepare, making it an excellent standby ingredient when you're pressed for time. Preparing it has just become significantly better as Mary Berry has shared how to achieve that flawless crispiness.

The cooking expert has revealed her finest techniques from her cookbook Mary Berry Everyday, championing the traditional pan-frying approach to get those succulent strips crackling to perfection. For those seeking to complement their bacon with something additional, Mary's crispy bacon rosti with fried eggs recipe is a straightforward yet fulfilling option, needing only basic ingredients. The entire dish requires several minutes to prepare and is guaranteed to keep you content throughout the morning.

Ingredients

For the bacon

• Two rashers of smoked back bacon
• Sunflower oil, for frying

To make the rosti and eggs

• One small white onion
• 500g floury potatoes
• Two free-range eggs

Method

Begin by preparing the bacon. Mary recommends cutting the rashers into bite-sized chunks if they're being incorporated into the potato rosti, or keeping them intact for alternative dishes.

Take a large eight-inch frying pan with a lid and heat a tablespoon of sunflower oil - it's the key to achieving that additional crunch.

When the oil is bubbling, place the bacon in and allow it to cook on high heat "until crispy", as Mary recommended. Diced bacon will be ready in just minutes, whilst complete rashers may take approximately 10 minutes and require a turn halfway through.

Place the lid on to accelerate the cooking and preserve that crispness. Set the bacon aside for later if you're preparing the rosti, or enjoy it immediately if you can't wait.

To make the rosti, begin by grating your peeled potatoes and dicing the onion. Add the onion to the pan and fry briefly, then place the lid on, reduce the heat, and cook for 15 minutes.

Then, wrap your grated potatoes in a clean tea towel and squeeze firmly to remove any surplus moisture. This step is crucial to prevent a soggy rosti.

Mix the drained potatoes with the cooked onion and bacon in a bowl, season generously, and combine thoroughly. Increase the heat beneath your pan, add another drizzle of oil, and once sufficiently hot, spoon in your potato mixture.

Flatten it down using the back of a spoon to form an even layer, then allow it to cook on gentle heat for five to 10 minutes. When ready to turn, Mary suggested: "The easiest way is to turn it upside down onto a plate and then slide it back into the pan (you may need to add a little more oil into the pan first). Cook the other side for another five to 10 minutes, until golden and crisp."

Finally, cook your eggs in a hot, oiled pan to your desired consistency, cut the rosti into portions, and top each piece with an egg to serve.