DIRECTIONS:

1. Finely chop the bacon and sauté in a pan until the bacon caramelizes  Remove from the heat and discard the excess fat. Grate the potato with the skin on into the pan, season with salt and pepper and sauté for a further 5 minutes. Add the onion and the yellow pepper for cook for a further 30 minutes on low heat turning the contents of the pan every 5 minutes.

2. Fill a microwave proof container with 1 inch of water. Crack an egg into the water. Cover the container loosely and microwave for 1 minute. Allow to finish cooking for another 2 minutes.

3. While the egg is finishing cooking increase the heat under the potato mixture to crisp the potatoes. Plate the potato mixture and place the egg on top. Slice the egg to allow the contents to spill out. Add ketchup and serve.