- 600g/1lb 5oz floury potatoes, peeled, cut into pieces
- 6 rashers smoked streaky bacon, roughly chopped
- 40g/1½ oz butter or olive oil
- 4 spring onions, finely chopped
- salt and freshly ground black pepper
- 1-2 tbsp plain flour, for dusting
- 2 tbsp olive oil
- 8 slices smoked streaky bacon
- 50g/2oz butter
- 3 tbsp olive oil
- 1 banana shallot, finely chopped
- 1 garlic clove, finely chopped
- 300g/11oz mixed wild mushrooms, cleaned (torn apart if large)
- salt and freshly ground black pepper
- 4 duck eggs
- 4 sprigs chervil, to serve
- For the bacon, spring onion and mashed potato cakes, place the potatoes into a pan of salted water, bring to the boil and simmer for 12-15 minutes, or until the potatoes are tender.
- Heat a frying pan until hot, add the chopped bacon and cook for 2-3 minutes, or until the bacon is golden-brown and crisp. Remove from the pan and set aside to drain on kitchen paper.
- Drain the potatoes and return to the pan. Place the pan over the heat for a few seconds to drive off any excess moisture. Pass the potatoes through a ricer into a bowl and add the butter or olive oil.
- Beat the potato mixture with a wooden spoon until well combined, then add the spring onions and cooked, chopped bacon and mix until well combined. Season, to taste, with salt and freshly ground black pepper.
- Using your hands, form the mashed potato mixture into four equal-sized patties, then set aside to cool. When completely cool, place the patties into the fridge for 30-45 minutes to chill and set.
- Meanwhile, for the sautéed wild mushrooms, preheat the oven to 200C/400F/Gas 6.
- Place the bacon onto a baking tray and place a second baking tray on top to weigh it down and prevent it from curling as it cooks.
- Cook in the oven for 5-8 minutes, or until browned and cooked through. Remove from the oven and set aside to cool for ten minutes, or until the bacon has crisped up and is firm.
- Heat a pan until hot, then add the 50g/2oz butter and one tablespoon of the olive oil. Add the shallot and cook for 2-3 minutes, until the shallot has just softened.
- Add the garlic and the mushrooms and cook for another 3-4 minutes, until the mushrooms have released their liquid and are tender. Season, to taste, with salt and freshly ground black pepper.
- For the potato cakes, when the potato cakes have chilled and set, remove them from the fridge and dredge in the flour.
- Heat a frying pan until hot, add the remaining two tablespoons of olive oil, then add the cakes, two at a time. Cook on both sides, turning carefully, for 3-4 minutes, until golden-brown on both sides and heated through. Keep warm.
- Heat a separate frying pan until hot, add the remaining olive oil. Crack in the duck eggs and fry until cooked to your liking.
- To serve, place a potato cake in the centre of each plate. Spoon some mushrooms onto each potato cake, piling them up carefully. Top with a fried duck egg, then season, to taste, with a little salt and black pepper. Finish with a sprig of chervil.