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Serves: 4

INGREDIENTS

 6 large potatoes, washed
 30 ml sunflower or vegetable oil
 4 rashers of streaky bacon, chopped
 2.50 ml ground white pepper
 2.50 ml dried mixed herbs
 1 avocado, chopped, to serve
 4 fried eggs, to serve
 fresh coriander, to serve

DIRECTIONS

1

Prick the potatoes with a knife all over and par-cook in the microwave (or parboil) for 5-6 minutes. Potatoes must be soft enough to cut easily but still remain firm. Chop the potatoes into medium cubes.

2

Heat the oil in a large, non-stick frying pan over high heat and add the chopped potatoes and bacon. Fry, stirring often until golden and crisp (approximately 12-15 minutes).

3

Once the potatoes are cooked through and crisp, season with pepper and mixed herbs, mix well.

4

Divide the crispy potato and bacon hash onto serving plates, add chopped avocado, top with a soft fried egg and scatter with fresh coriander.

Ingredients

 6 large potatoes, washed
 30 ml sunflower or vegetable oil
 4 rashers of streaky bacon, chopped
 2.50 ml ground white pepper
 2.50 ml dried mixed herbs
 1 avocado, chopped, to serve
 4 fried eggs, to serve
 fresh coriander, to serve

Directions

1

Prick the potatoes with a knife all over and par-cook in the microwave (or parboil) for 5-6 minutes. Potatoes must be soft enough to cut easily but still remain firm. Chop the potatoes into medium cubes.

2

Heat the oil in a large, non-stick frying pan over high heat and add the chopped potatoes and bacon. Fry, stirring often until golden and crisp (approximately 12-15 minutes).

3

Once the potatoes are cooked through and crisp, season with pepper and mixed herbs, mix well.

4

Divide the crispy potato and bacon hash onto serving plates, add chopped avocado, top with a soft fried egg and scatter with fresh coriander.

Always Delicious Potato Hash with Crispy Bacon and Eggs