1 Heat a medium frying pan and cook the pancetta for 2-3 minutes until crisp and golden. 2 Coarsely grate the potatoes into a bowl and season generously. Remove the pancetta using a slotted spoon and stir into the potatoes. Heat the olive oil in a second, large frying pan. 3 Firmly shape the potato mixture into four oval patties by patting the mixture together in the palm of your hands. 4 Cook the hash cakes in the pancetta pan for 3-4 minutes on each side until crisp and golden. Halve the pomodorini and button mushrooms and toss into the frying pan. Cook for 2-3 minutes, stirring until softened and golden. 5 Crush the garlic into the pan and season. Finely chop the chives. Heat the vegetable oil in a separate, small pan and crack in the eggs. 6 Fry for a couple of minutes, basting with oil. Stir the chives into the tomato pan and spoon alongside the hash browns. Top with the fried egg and serve. Per serving: 246 Calories (kcal); 25g Total Fat; (90% calories from fat); 6g Protein; 1g Carbohydrate; 187mg Cholesterol; 55mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.