This is the perfect brunch for hungover weekends or mornings you want to make just that bit more special!

This is a really versatile recipe, you can switch normal potatoes out for sweet potatoes or do a mixture of both. I’ve also done a butternut squash, potato, sage, bacon and mozzarella version too!

Whip this up for those you love, snuggle on down under a blanket and enjoy in front of a film!

Egg, Bacon and Potato Hash
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 tbsp of salted butter
  2. 1 tbsp olive oil
  3. 750g potatoes (diced into 1cm cubes)
  4. 10 rashers of bacon
  5. 250g mushrooms (finely sliced)
  6. 1 bag of spinach
  7. 4 eggs
  8. 300g dried mozzarella
  9. Sprinkle of parmesan
Instructions
  1. Melt the oil and the butter in a pan and then add the potatoes.
  2. Fry the potatoes on a medium heat until they are golden brown on the outside and soft in the middle (this should take about 20 minutes).
  3. Add the bacon and mushrooms and cook through. Season well with salt and pepper.
  4. Stir in the spinach until it's softened and then fold the cheese into the potatoey bacony heaven.
  5. Make 4 holes in the potato mixture and crack an egg into each.
  6. Sprinkle with parmesan and transfer to the oven/grill. (If you're using a skillet without a plastic handle bake in the oven for a further 10-15 minutes - depending on how runny you want your yolks - or if you're just using a normal frying pan grill until the eggs have cooked, the cheese is melted and has turned golden brown).
Millie Munch http://www.milliemunch.co.uk/
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