Breakfast Bacon and Potato Hash

Nutrition per serve

Ingredients

• 300g chat potatoes
• 1pcs capsicum
• 10g smoky barbecue seasoning
• 1pcs red onion
• 1pcs diced bacon
• 50g mixed salad leaves
• 30ml olive oil
• 15ml balsamic vinegar
• 8ml sugar
• 2pcs egg

Method

1. Step 1 — Roast veggies
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Quarter the unpeeled potatoes. Thinly slice the capsicum. Put the potato and capsicum on the lined tray. Drizzle with 2 tsp olive oil, scatter over half the barbecue seasoning, season with salt and pepper and toss to coat. Roast for 22-25 mins until the veggies are golden and tender.
2. Step 2 — Make onion jam
   Meanwhile, thinly slice the onion. Heat 1 tbs olive oil in a small frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Add 2 tsp balsamic vinegar and 1½ tsp sugar and cook, stirring, for 4 mins or until caramelised. Add the remaining barbecue seasoning and 1 tsp water and stir for 30 secs or until combined.
3. Step 3 — Cook eggs
   Spread out the onion jam in the pan, then crack 2 eggs into the pan. Cover and cook for 3-4 mins until the eggs are just set or cooked to your liking. Remove the pan from the heat.
4. Step 4 — Roast bacon
   Add the bacon to the tray of roasted veggies and toss to combine (see Make it cheesy). Roast for a further 5 mins or until the bacon is crisp and the capsicum is slightly charred.
5. Step 5 — Serve up
   Combine 2 tsp olive oil and 1 tsp balsamic vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat. Divide the bacon and potato hash, eggs and onion jam and salad among plates and enjoy!
6. Step 6 — Make it cheesy
   If you have any on hand, grate some cheddar or parmesan and scatter over the bacon and potato hash before roasting.

Allergens

Sulfit, Eier