All-day breakfast muffins

Method

1. Heat the oven to 200°C/fan180°C/ gas 6 and line a 12-hole muffin tin with muffin cases. Peel and coarsely grate the potatoes, then soak in heavily salted water for 10 minutes. Drain, then squeeze out as much water as you can using a clean J-cloth (you may need to do this in batches).
2. Heat a large frying pan, then, when hot, add the pancetta and fry until crisp. Remove with a slotted spoon, leaving the fat in the pan, and transfer to a mixing bowl. Add the potatoes and onions to the pan and fry for 5-8 minutes, breaking up any bits that stick together with a fork, until browned and tender (add a little butter if it looks too dry). Transfer the mixture to the bowl with the pancetta and combine.
3. In a large bowl, whisk the egg yolks with the plain flour using a balloon whisk, then season. Slowly pour in the milk, whisking to combine. Stir the potato mixture through the batter with the chives.
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4. In another spotlessly clean bowl, use an electric hand mixer to whip the egg whites to stiff peaks, then gently fold through the potato mixture until just combined.
5. Spoon into the muffin cases, then bake for 10 minutes or until puffed, golden and springy to touch. Remove from the oven, leave to cool for a few minutes, then serve while still warm, with a dollop of ketchup or brown sauce. Like soufflés, the muffins will sink a little, but they won’t collapse completely.