Bacon & mushroom breakfast hash

This is a great dish for family breakfasts to use up any roast dinner leftovers, especially if you're cooking for a crowd.

This recipe was created by Branston NPD team.

SEASON

Autumn/Winter

COMPLEXITY

Intermediate

PREPARATION TIME

10 minutes

COOKING TIME

15 mins

SERVES

Serves 4

Ingredients

3 large potatoes (raw or leftover cooked ones)
2 tbsp rapeseed oil
1 medium red onion, diced
1 clove garlic, crushed
50g bacon lardons
100g button mushrooms, halved
125g cooked left-over turkey or ham
3-4 eggs
Flat leaf parsley
Salt and black pepper

Method

Pre-heat the oven at 190°C / Fan 170°C / Gas 5.

If using raw potato, cut into large dice (leave the skin on if preferred) and microwave with 1 tbsp water for 6 - 7 minutes, or alternatively steam for 10 minutes. If using cooked potato just cut into cubes.

Fry the onion, garlic, bacon and mushrooms in the rapeseed oil for 3-4 minutes, add the potatoes and continue cooking until golden. Stir in the cooked turkey.

Either poach 3 - 4 eggs and serve over the hash or crack the eggs over the top of the hash and oven bake until set. Sprinkle with flat leaf parsley, salt and black pepper before serving.

You might also like...

Healthy Fish and Cornish New Potato Chips

Try a healthy take on the British classic, fish and chips, with the Healthy Fish and Cornish New Potato Chips recipe developed by Seasonal Spuds.

Sweet Potato Pie

It's always the right time for a slice of something nice like our Sweet Potato Pie which is sure to leave you wanting more.

Potato Tteokbokki

Traditionally Korean rice cakes, there are 2 varieties which are made from rice flour and wheat flour. I made these from potatoes and used potato starch to give it that chewy texture. This is eaten all year round.

Sweet Potato Truffles

Perfect for Valentine's Day, our sweet potato truffles are easy to make and are the perfect dessert for a romantic two or three course meal.