This egg and bacon hash is the ultimate comfort food, perfect for a weekend brekkie or a lazy brunch. It’s all about crispy spuds, smoky bacon, and perfectly cooked eggs all in one pan. And to make it even better, we’re serving it up with a side of classic baked beans. This one’s a surefire way to kickstart your day with a smile!
Ingredients
800g potatoes, cut into roughly 15mm chunks
1 medium onion, thinly sliced
4 medium eggs
3–4 rashers smoked bacon, thinly sliced
3 tbsp vegetable oil
2 x 400g tins baked beans
Freshly ground black pepper
Tips:
- Leftover Magic: This is a great way to use up any leftover potatoes from last night’s dinner.
- Spice It Up: Add a pinch of chilli flakes or some smoked paprika when frying the spuds and bacon for an extra kick.
- Veggie Twist: Swap the bacon for sautéed mushrooms or some chopped veggies for a vegetarian version.
Method
Step 1: Chuck the potato chunks into a large saucepan and cover with water, making sure it’s about 1cm higher than the spuds. Pop on a lid and bring it to a boil over high heat. Once boiling, turn down the heat a bit and let the potatoes simmer for 5 minutes until they’re just tender but not falling apart. Drain them in a colander and let them sit for 5 minutes to dry out a bit
Step 2: Fry the Potatoes, Bacon, and Onion Grab a large non-stick frying pan or shallow casserole dish, and heat 2 tablespoons of vegetable oil over high heat. Toss in the sliced onion, bacon, and potatoes, frying them together for about 10 minutes until they’re nicely browned. Stir them often to avoid sticking. If needed, add a touch more oil - season with a good grind of black pepper.
Step 3: Turn the heat down to low. Make four small wells in the veggie mix and crack an egg into each one. Cover the pan with a lid or a large piece of kitchen foil. Let the eggs cook for around 5 minutes or until the whites are set but the yolks are still runny. Keep the heat low so the spuds don’t burn before the eggs are ready.
Step 4: While the eggs are cooking, warm up the baked beans in the microwave or stovetop, following the instructions on the tin.
Step 5: Serve the crispy potatoes and bacon hash with perfectly cooked eggs on top. Spoon the warm baked beans on the side, and dig in!
Prep Time: 10 minutes Cooking Time: 25 minutes