HONEY ROASTED POTATOES with FRIED EGGS and BACON

Ingredients

• 4 eggs
• 2 tablespoons canola oil
• 3 Idaho potatoes
• 6 slices of thick-cut smoked bacon
• 3 tablespoons olive oil
• 2 thyme sprigs, chopped
• 2 garlic cloves, sliced thin
• 2 tablespoons soy sauce
• 1/4 cup honey
• 1/4 cup chopped parsley
• 1/4 teaspoon paprika (preferably Hungarian)
• salt and pepper to taste

Directions

• Rinse the potatoes well and peel off some of its skin. Cut potatoes into wedges 1/6-inch wide. Place potatoes in a bowl in the sink underneath running water. Leave the water running for about 5 minutes until the water spilling out of the bowl runs clear. (This step will remove excess starch from the potatoes.) Pour water out of the bowl and pat potatoes dry using a dish towel.
• Chop bacon into small squares. Add bacon to a large saute pan with 1 tablespoon olive oil. Saute, stirring, on medium-high heat for about 4 minutes. Once cooked, remove bacon from pan, leaving bacon fat behind.
• Add potatoes to the saute pan with 2 tablespoons olive oil. Cook potatoes on medium-high heat until they begin to get some color. Add garlic and paprika to the pan, then stir in the soy sauce and honey and bring to a simmer. Simmer for 5 minutes then stir in the parsley and thyme, and add bacon back to pan to re-warm.
• In a separate pan, heat 2 tablespoons canola oil on medium-low heat.
• Crack the eggs into the pan and season. Cook until the eggs brown around the edges, but the yolk is still moist.
• Serve potatoes with egg on top.

Source: huffingtonpost