Breakfast Hash
Cook an effortless hash for breakfast or brunch – a simple, delicious meal for two using just six ingredients you likely have on hand.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Nut-Free
15 mins
45 mins
Easy
2
Sugars
5g
Kcal
488
Fibre
5g
Fat
23g
Protein
30g
Saturates
9g
Salt
2.34g
Carbs
37g
Info
Cooking time:
Prep time:
15 mins
Nut-Free
Difficulty:
Serves:
45 mins
Easy
2
Info
~N/A~
Prep time:
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Sugars
5g
Fibre
5g
Protein
30g
Salt
2.34g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Nut-Free
15 mins
45 mins
Easy
2
Sugars
~N/A~
Fibre
~N/A~
Protein
~N/A~
Salt
~N/A~
Info
Prep time:
~N/A~
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Kcal
~N/A~
Fat
~N/A~
Saturates
~N/A~
Carbs
~N/A~
Ingredients:
• 2 potatoes (cut into 2cm cubes, about 450g)
• 3 rashers back bacon
• 1 red pepper (cut into 2cm cubes)
• 4 eggs
• 50g feta (crumbled)
• Small handful of parsley (finely chopped)
Instructions:
1. Tip the potatoes into a pan of cold water with a generous pinch of salt. Bring to the boil, then reduce the heat and simmer for 10 minutes until tender. Drain well and set aside to steam-dry.
2. Meanwhile, put the bacon rashers in a 30cm wide ovenproof frying pan set over medium heat and fry for 3–4 minutes on both sides until almost crispy. Remove to a plate, leaving the fat behind in the pan, and set aside. Once cooled slightly, roughly cut into strips.
3. Add the red pepper to the pan and cook for 5 minutes until softened. Add the potatoes and bacon back into the pan, mixing everything together.
4. Make four wells in the mixture and crack an egg into each. Cook over low heat until the eggs are set to your liking.
5. Sprinkle the crumbled feta and chopped parsley over the top. Serve immediately.