Crispy potato hash with bacon and eggs
Diced potato roasted hard with onion, capsicum, and smoky bacon until the edges go bronze, then eggs cracked into nests in the same pan and finished in the oven. One pan, four people, looks rustic and impressive.
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The Method
7 steps-
1
Heat the oven to 200°C fan-forced. Toss the diced potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking tray in a single layer. Roast 20 minutes, tossing halfway, until tender and starting to colour.
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2
Meanwhile, heat the rest of the olive oil in a large oven-safe frypan over medium-high. Cook the bacon for 3-4 minutes until crisping. Add the onion and capsicum, cook another 5 minutes until softened.
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3
Stir in the smoked paprika and garlic, cook 30 seconds until fragrant.
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4
Tip the roasted potatoes into the pan, toss to combine. Press everything down lightly so the bottom catches and crisps — leave it 3-4 minutes without stirring.
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5
Make four shallow wells in the hash with the back of a spoon. Crack an egg into each. Season the eggs.
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6
Slide the pan into the oven for 5-7 minutes until the whites are set but the yolks still wobble.
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7
Scatter parsley, bring the pan to the table. Serve straight from the pan with hot sauce or relish.
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