My best hostess tip is to have good food and really good music … Check This Amazing Recipe: Egg and bacon hash
How to Make Egg and bacon hash
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Serves 4
Ingredients
- 800g/1lb 12oz potatoes
- 3 tbsp vegetable oil
- 1 medium onion
- 3–4 rashers smoked bacon
- 4 medium eggs
- 2 x 400g tins baked beans
- freshly ground black pepper
Method
-
Put the potatoes in a large saucepan and cover with water 1cm/½in higher than the potatoes. Cover with a lid and bring to the boil over high heat.
-
Reduce the heat slightly and simmer the potatoes for 5 minutes, or until tender but not falling apart. Drain in a colander and leave to stand for 5 minutes to dry the potatoes a little. (If using leftover cooked potatoes, you can leave this step out altogether and simply cut the potatoes into small chunks.)
-
Place a large non-stick frying pan, shallow wide-based casserole or sauté pan over a high heat. Add 2 tablespoons of the oil and fry the onion, bacon and potatoes together for 10 minutes or until lightly browned, stirring often. Add a little more oil if the potatoes begin to stick. Season with ground black pepper.
-
Reduce the heat to low, make four dips in the vegetables and crack an egg into each one. Cover the pan with a lid or large piece of kitchen foil and cook for about 5 minutes more, or until the egg whites are set and the yolks remain runny. (If the pan is over a high heat, the potatoes will burn before the eggs are cooked.)
-
While the eggs are cooking, heat the beans in a microwave or in a pan on the hob, according to the instructions on the tin. Serve the potatoes and bacon with the beans alongside.
