Egg, Bacon and Potato Hash

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!

Print Recipe

Egg, Bacon and Potato Hash

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Servings: 4

Ingredients

• 1 tbsp of salted butter
• 1 tbsp olive oil
• 750 g potatoes diced into 1cm cubes
• 10 rashers of bacon
• 250 g mushrooms finely sliced
• 1 bag of spinach
• 4 eggs
• 300 g dried mozzarella
• Sprinkle of parmesan

Instructions

• Melt the oil and the butter in a pan and then add the potatoes.
• 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).
• Add the bacon and mushrooms and cook through. Season well with salt and pepper.
• Stir in the spinach until it's softened and then fold the cheese into the potatoey bacony heaven.
• Make 4 holes in the potato mixture and crack an egg into each.
• 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).