Steps

1. Finely slice 2 slices of half bacon into 1cm strips.
   🕒 00:36
2. Thinly slice 1/4 onion.
   🕒 00:40
3. Wash the skins of 8 small potatoes (250g) thoroughly to remove any dirt. Cut smaller potatoes in half and larger ones into about 1/4 pieces.
   🕒 00:47
4. Place the cut potatoes in a microwave-safe container, add salt (to taste), and mix well to coat. [This is the secret!] Coating the potatoes with salt before heating allows the flavor to penetrate deeply, resulting in a delicious dish.
   🕒 01:11
5. Cover with plastic wrap and microwave on 600W for 4.5 minutes.
   🕒 01:24
6. Heat 10g of butter in a frying pan over medium heat.
   🕒 01:35
7. Once the butter is melted and the pan is hot, arrange the heated potatoes cut-side down and cook until browned.
   🕒 01:48
8. When the potatoes start to brown, push them to the edge of the pan and add 1/4 onion and 2 slices of half bacon to the empty space to stir-fry.
   🕒 02:02
9. Once the potatoes are browned and the onion and bacon are cooked, toss everything together and push to the edge of the pan.
   🕒 02:24
10. Add 5 tbsp of milk and 40g of mixed cheese and stir until melted.
    🕒 02:34
11. Once the cheese is melted, mix everything together and turn off the heat.
    🕒 02:44
12. While the heat is off, pour in 1 beaten egg and immediately mix everything together, allowing the residual heat to cook the egg. [This is the secret!] To prevent the egg from overcooking, always turn off the heat before adding it. If the egg mixture is too runny, you can briefly return it to low heat until it thickens slightly.
    🕒 02:54
13. Once the mixture has a slight thickness, plate it.
    🕒 03:27
14. Drizzle the remaining sauce from the pan over the top.
    🕒 03:34
15. Sprinkle with coarse black pepper and dried parsley to finish. Enjoy!
    🕒 03:41