Breakfast hash

Try this all-in-one breakfast recipe from Country Homes & Interiors - a great idea for a late breakfast or brunch

Serves 4

750g waxy potatoes, such as Charlotte, peeled and cut into 2cm dice 3tbsps olive oil 2 red onions, chopped 200g smoked back bacon, rind removed and roughly chopped 4tbsps roughly chopped parsley 4tbsps roughly chopped dill 1/2tsp smoked hot paprika Salt 4 medium free range eggs Extra herbs and paprika, to sprinkle

Step 1) Boil the potatoes in lightly salted water for 10 minutes or until soft. Drain well in a colander, shaking the potatoes around so they start to break up.

Step 2) Heat 2tbsps of oil in a medium frying pan, preferably non-stick or heavy-bottomed. Gently fry the potatoes for 5 to 10 minutes, turning often, until lightly browned and beginning to crisp. Drain and reserve. Fry the onion and bacon in the remaining oil until tinged with colour, about 5 minutes.

Step 3) Return the potatoes to the pan and stir in the parsley, dill, paprika and a little salt. When everything is thoroughly combined, use a spoon to make four deep wells in the mixture, each large enough to contain an egg. Carefully break the eggs into the cavities and continue to cook over a gentle heat, covered with a lid, until the eggs are softly set, about 15 minutes. Serve scattered with extra herbs and a sprinkling of paprika.

Recipe by Joanna Farrow

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