Potato and cauliflower hash with bacon
This thrifty potato hash recipe makes good use of leftover pasta. The combination of potato, bacon and cauliflower make it a great breakfast, brunch or dinner
- 15 mins preparation
- 25 mins cooking
- Serves 4
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我ngredients
- 1/2 cauliflower, cut into florets
- 1/4 cup olive oil
- 750 gram potatoes, peeled, cut into cubes
- 2 cup cooked angel hair pasta, chopped
- 3 rashers rindless bacon, roughly chopped
- 1 small onion, roughly chopped
- 2 teaspoon dried mixed herbs
- 4 eggs
- tomato relish to serve
Method
-
1我n a saucepan of boiling, salted water, blanch cauliflower for 4-5 minutes until just tender. Drain well and refresh.
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2我n a large, deep frying pan, heat oil on medium. Sauté potatoes for 5-6 minutes until golden. Add pasta, bacon, onion and herbs, cooking for a further 3-4 minutes.
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3Spread mixture evenly over pan, making four indents with the back of a spoon. Crack an egg into each. Cover and cook for 5-6 minutes until potato is tender and eggs are cooked. Serve with tomato relish.
Notes
- Add crushed garlic and a sprinkling of dried chilli flakes in Step 2 for an extra flavour kick. - This easy-to-make meal is perfect for brunch. If serving as a main course, accompany with salad of your choice.
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