Bacon & Potato Egg Scramble

Put a large non-stick frying pan over a medium heat. Add the bacon and cook for 6–8 minutes, stirring occasionally, until crisp. Lift it onto a plate with a slotted spoon, leaving about 1 tablespoon of fat in the pan.

Add the butter and onion to the pan. Cook for 4–5 minutes until softened, then add the cooked potato cubes and spread them into an even layer.

Fry the potatoes for 8–10 minutes, turning only occasionally, until golden and crisp at the edges. Return the bacon to the pan.

Whisk the eggs, milk, salt and black pepper in a jug. Reduce the heat to low, pour the mixture into the pan and leave it for 20 seconds.

Draw a spatula slowly through the eggs, folding the set curds over the potatoes. Continue for 3–4 minutes until the eggs are softly set but still glossy.

Remove the pan from the heat, scatter over the chives and spoon the scramble onto warm plates straight away.