Bacon & Vegetable Hash2019-02-25
- Servings : 2
- Cook Time : 20m
- Ready In : 20m
This colourful hash is the perfect lazy Sunday morning brunch dish. Top it with some eggs and you have a match made in heaven.
- 3 rashers bacon
- 200g baby potatoes, quartered
- 200g butternut, chopped
- 1 baby marrow, sliced
- 1/2 red bell pepper, diced
- 1/2 onion, diced
- salt and pepper
- 1/2 tsp paprika
- 1/2 tsp chilli powder
- 1/4 tsp cayenne pepper
- 100g cheddar cheese grated
- 2 eggs
Preheat oven to 200°C. Cook bacon in a cast iron pan over medium-low heat until crisp. Transfer bacon to a paper towel-lined plate.
Turn heat up to medium-high and add the potato and butternut. Cook until lightly browned on bottom and flip over. When potatoes and butternut are just getting tender, add baby marrow, red pepper, and onion. Season with salt and pepper and add paprika, chilli powder, and cayenne pepper. Cook until veggies are tender, stirring occasionally.
Chop the bacon and add to the pan. Remove from heat.
Sprinkle cheese over the vegetables. Place pan in oven and cook until cheese is melted, about 5 to 10 minutes. Serve with fried eggs and garnished with fresh parsley.