Potato hash with bacon and fried eggs recipe

Method

1. Heat 1 tbsp oil in a frying pan. Add the onion and soften for 6 mins over a low heat. Add the bacon and fry over a medium heat for 6 mins, stirring frequently, until the onion is golden and the bacon crisp. Transfer to a plate using a slotted spoon, leaving any oil in the pan.
2. Return the pan to the heat. Add the potatoes and fry for 15 mins, stirring occasionally, until golden and crispy, adding the onion, bacon and radishes for the final 5 mins.
3. Put the spinach in a colander and pour over enough freshly boiled water to wilt. Rinse with cold water, then squeeze out as much liquid as possible. Stir through the potatoes and warm through. Scatter over the lemon zest.
4. In a frying pan, heat the remaining oil and fry the eggs and spring onion until the egg whites are set. Spoon the hash onto 4 plates and top each with a fried egg, spring onion and a pinch of cayenne pepper.

• Cook once, eat twice tip: Use leftovers from our Epic potato salad to make this recipe.

• See more Potato recipes

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.