Breakfast hash
Prep
15 mins
Cook
30 mins
Servings
2
Difficulty
Medium
This breakfast hash is my go to when I want something hearty but don't have hours to spend cooking. With just 45 minutes from start to finish, it's perfect for a lazy weekend morning or even a quick weeknight dinner. I love how versatile it is too because you can swap in whatever vegetables you have on hand. The potatoes give you sustained energy to power through your day, and the eggs add protein to keep you feeling full. Plus it's incredibly budget friendly and uses simple ingredients most of us already have in the kitchen. Crispy bacon, creamy feta, and fresh parsley pull everything together into something that feels way more impressive than the minimal effort required.
Ella x
Ingredients
- 12 potatoes cut into 2cm cubes(about 450g)
- 3 rashersback bacon
- 11 red pepper cut into 2cm cubes
- 14 eggs
- 50 gfeta crumbled
- 1 smallhandful of parsley finely chopped
Detail level
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 mins until tender. Drain well and set aside to steam-dry. Meanwhile, put the bacon rashers in a 30cm wide ovenproof frying pan set over a medium heat and fry for 3-4 mins 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.
- 2
Heat the oven to 200C/180C fan/gas 6 and heat the residual bacon fat in the pan over a medium heat, then tip in the potatoes. Stir well, then cook undisturbed for 3-5 mins. Mix in the peppers and season well. Cook, undisturbed, for 3 mins more. Stir, then cook for a further 2-4 mins until the potatoes are lightly browned. Stir in the bacon strips and cook for another 2 mins.
- 3
Remove the pan from the heat and make four gaps in the mixture using the back of a spoon. Crack an egg into each and sprinkle over the feta. Bake in the oven for 6-8 mins, or until the eggs are cooked to your liking. Scatter over the parsley to serve.
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