Always Delicious Potato Hash with Crispy Bacon and Eggs
Serves: 4
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Directions
- 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.
- 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).
- Once the potatoes are cooked through and crisp, season with pepper and mixed herbs, mix well.
- 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