Breakfast Potatoes

Method

• Preheat oven to 220°C
• In a large bowl place the potatoes, lemon zest, parmesan, 2 tbs of the chilli garlic olive oil and a pinch of salt and pepper. Then toss well the potatoes have a even coating.
• On a baking tray, place the coated potatoes then cover with the bacon.
• Place in the oven for 20 minutes,  place potatoes in bowl and toss again (add a little more oil if they are looking dry) if bacon is crispy remove and set aside if not place back into the oven with potatoes.
• Continue to roast for 20-25 minutes (until bacon is crisp and potatoes are golden).
• Meanwhile in a frying pan heat the remainder of the chilli garlic olive oil then sauté the garlic, add the spinach leaves, cover and cook for a minute or two tops. set aside
• Remove the potatoes and bacon from the oven drain off any excess oil, place onto a serving plate. Top with the eggs and the warm spinach mixture. Garnish with fresh dill Serve warm.