• 2 lb (I used yukon gold), cut into 1/4-inch-thick rounds
  • 10 shallots, quartered
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tblsp plus 1 1/2 teaspoons fresh thyme leaves
  • coarse salt and freshly ground pepper
  • 1 tblsp unsalted butter
  • 1 lb sliced irish bacon
  • eggs, cooked any way


  • Preheat oven to 375 degrees Celsius. Toss potatoes with shallots, 1/4 cup oil, the thyme, and 1/2 teaspoon salt in a large bowl; season with pepper.
  • Arrange in a single layer on a rimmed baking sheet. Roast, flipping once, until edges are golden brown, about 20 minutes per side.
  • Melt butter with remaining 2 tablespoons oil in a large skillet over medium heat. Add bacon slices in a single layer, and cook, flipping once, until just browned, about 3 minutes per side.
  • Divide potato mixture among plates, and season with salt. Arrange bacon on plates with the potatoes, dividing evenly. Serve with eggs. Season with pepper.