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Ingredients
| olive oil: 3 Tbl |
| russet potatoes: 1 lb (peeled and diced) |
| garlic: 1 clove (crushed) |
| bacon: 8 strips (roughly chopped) |
| green onions - spring or scallion: 6 whole onions (sliced) |
| Dijon mustard: 1 Tbl |
| salt |
| black pepper (freshly ground) |
| eggs: 4 |
Bacon, Potato and Onion Hash
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Heat the oil in a large frying pan and cook the potatoes over a low heat for 10-15 minutes, turning occasionally.
- Add the garlic and bacon and increase the heat. Fry for 5-6 minutes, tossing occasionally, until the potatoes and bacon are golden.
- Add the onions and cook for 1 minute.
- Stir in the mustard and plenty of salt and pepper. Divide between four plates and keep warm.
- Half fill a small frying pan with water and bring to a simmer. Carefully break in the eggs and allow the water to come back to the boil. Simmer for 1 minute, then remove each egg using a slotted spoon.
- Top each plate of hash with a poached egg, sprinkle with black pepper and serve immediately.