Potatoes fried in rendered beef fat with crispy fried eggs

Put the fat trimmings in a small pot with some water and cook for a couple of hours; the water cooks them gently so the fat renders without burning.

Uncover and let the remaining water boil away; when the solids start to sizzle the water is gone and they are frying.

Strain out the fat.

Fry the mild fresh chilies and shallots in the pan and set aside.

Melt the beef fat in the pan, adding olive oil if needed, and fry the parboiled potato chunks until crispy.

Return the chilies and shallots to reheat, then plate.

Fry one egg per person over aggressive heat so the white flutters, basting the top with hot fat, until crispy and brown underneath with a runny yolk; slide onto the potatoes.