Saturday Morning With Jack Tame

This is the perfect thing for a Father’s Day brekky or brunch – it’s so easy and you can adapt it for your dad’s taste buds by adding bacon, chorizo, flaked smoked fish, avocado, and the rest.   Serves 4     Ingredients  500g Agria potatoes, washed   1 medium onion, sliced thinly   2 tbsps. olive oil   2 tsp curry powder   1 tsp sea salt + decent grind black pepper   4 eggs   Cooked bacon, chorizo, smoked fish, or avocado to serve   Dad’s favourite relish or chutney to serve   Parsley or chives to garnish     Method  Preheat oven to 200 C.   Parboil washed potatoes in well-salted water. When cool enough to handle, slice thickly or crush roughly if they’re smaller potatoes. We want lots of surface area to get crispy.   Tumble potatoes into a large shallow roasting dish. Scatter over onion, then add oil and seasoning and toss to coat. Roast for 20 minutes or until crispy and cooked through.   Make some gaps in the potat