Looking to impress with a brunch classic then look no further, this super easy but equally impressive hash is sure to be a hit every time, cheap, cheerful and colourful, what better way to start the day!!
Cook time 45mins
2 large Maris Piper potatoes, peeled
1 large onion, diced
1 red pepper, diced
4 slices of smoked bacon, diced
2 large free range eggs, I use Burford Browns
1 spring onion, thinly sliced
salt and pepper to taste
olive oil.
Put the potatoes into boiling water and leave to simmer for 10 mins
Meanwhile, heat 2tsp of olive oil in a pan and cook the bacon, once cooked and slightly crispy remove and rest on a sheet of kitchen roll.
Add the onions to the pan, add a little more oil if needed, and cook gently for about 5 mins, add red pepper, some salt and pepper and cook gently for another 5 mins adding a splash of water if its colouring, remove potatoes after 10 mins of boiling and allow to cool.
Once cooled dice the potatoes into chunks and add to the onions and pepper, turn the heat up a little so that the potatoes start to get a nice bit of colour on them, after about 15 mins add the bacon back in and continue to cook, add a splash of oil if needed.
In another pan heat about 4 tbsp of oil and fry your eggs to perfection.
Dish up with as much pizazz as possible and sprinkle over the spring onion, remember always season eggs with salt and pepper before serving.
