Name: Rosti with Fried Chicken and Eggs
Yield: Serves 4
Cuisine: British
Ingredients: salt and freshly ground black pepper; 220 g streaky bacon; 75 g jam sugar; 1 tsp onion powder; 2 tsp garlic powder; 60 ml red wine; 1½ tsp paprika; 250 g plain flour; sunflower oil for deep frying; 600 g boneless, skinless chicken thighs; ¼ small red onion, chopped; a pinch of cayenne pepper; 50 g unsalted butter, melted; Aleppo chilli flakes; 1 garlic clove, finely chopped; ½ red chilli, finely chopped; 1 kg potatoes; 8 eggs; 1 tbsp sunflower oil; 250 ml kefir; 50 ml sunflower oil; 1 tsp dried oregano

Preparation info

Serves
4

Difficulty
Medium

Appears in

Brunch with Brother Marcus

By Tasos Gaitanos and Alex Large

Published 2023

About

What came first, the chicken or the egg? It doesn’t matter; you can have it all in one go on a crispy potato nest and, if that’s not enough, you can add lashings of bacon jam. This dish is not for the fainthearted nor the easiest to make, but it is well worth it!

Ingredients

For the Chicken:

600 g boneless, skinless chicken thighs
250 ml kefir

Method

First, marinate the chicken. Cut each thigh into three or four pieces and place in a bowl. Add the kefir, one teaspoon of the garlic powder, half a teaspoon of the paprika and a pinch each of cayenne pepper, salt and freshly ground black pepper. Using your hands, mix it all thoroughly and marinate in the fridge for at least 1 hour.

Put the flour in a bowl with the remaining teaspoon of