This is a favourite in our house and can be eaten for breakfast, lunch or dinner. It’s a perfect dish to make to use up any leftover roast potatoes.
250g Potatoes (you can use fresh or leftover roast or boiled potatoes)
3 rashers of Smoked Bacon
1 Red Onion
1 Pepper (can be any colour)
1 clove of Garlic
1 Red Chilli
Small handful of Flat Leaf Parsley
1 tsp Smoked Paprika
1 tsp Tabasco or Hot Sauce
2 Free Range Eggs
50g Mature Cheddar Cheese
2 tsp Olive Oil
1 knob of Butter
Black Pepper to season
Takes 5 minutes to prepare (or 10 minutes if you need to cook the potatoes) and 20 minutes cooking on the hob
If you don’t have leftovers and need to cook the potatoes, pop them on to boil for around 10 minutes until cooked then drain and set aside. You can leave the skin on or peel them, whichever you prefer. If you have leftovers, chop the potatoes into big chunks.
Peel and chop the red onion, dice the pepper and finely chop the garlic and chilli.
Heat the olive oil in a non-stick saucepan and cut the bacon into strips over the pan. Cook for a few minutes before adding the onion.
Allow the onion to soften for a couple of minutes, then add the garlic, chilli and pepper.
Add the paprika, hot sauce and 3/4 of the chopped parsley.
Finally add in the potatoes. Mix everything together and then leave to cook for a few minutes, before turning everything over and cooking for a few more minutes.
Heat the rest of the oil in a frying pan and crack in the eggs to fry for a few minutes each.
Grate the cheese and add the spoon of butter to the pan of potato mixture. Don’t think about leaving out the butter as it really brings the dish together and makes it taste divine!
Plate everything up with the potato hash first, then a sprinkling of cheese and the fried egg on the top. Finish with the rest of the chopped parsley.
Add more hot sauce if you like it more spicy!