Egg and bacon hash

Name: Egg and bacon hash
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: British, European
Ingredients: 800g/1lb 12oz potatoes, cut into roughly 15mm/⅝in chunks; 3 tbsp vegetable oil; 1 medium onion, thinly sliced; 3–4 rashers smoked bacon, thinly sliced; 4 medium eggs; 2 x 400g tins baked beans; freshly ground black pepper

7 steps

Prep:30minCook:30min

Eggs and bacon make a great standby supper but if you cook them with potatoes to make a hash they become a proper meal. This is a handy dish to cook if you have boiled or roast potatoes leftover from another meal too. This recipe is part of a Budget meal plan for four. In September 2022 this recipe was costed at an average of £3.36 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard.

Updated at: Thu, 17 Aug 2023 07:05:18 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories561.9 kcal (28%)

Total Fat22.9 g (33%)

Carbs74.4 g (29%)

Sugars19.5 g (22%)

Protein23.9 g (48%)

Sodium1165.5 mg (58%)

Fiber12.1 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

800gpotatoes

cut into roughly 15mm/ 5/8in chunks

3 Tbspvegetable oil

1onion

medium, thinly sliced

3 rasherssmoked bacon

thinly sliced

4eggs

medium

2 x 400gtins baked beans

freshly ground black pepper

Instructions

Step 1

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.

Step 2

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.)

Step 3

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.

Step 4

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.)

Step 5

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.

Tips

Step 6

If you want to serve a couple of eggs to each person, you can fry them separately in another pan instead of cooking with the potatoes and bacon if you like.

Step 7

Sprinkle the potatoes with dried flaked chilles and toss lightly before adding the eggs for a bit more spice.

View on bbc.co.uk

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