Recipes
American-style loaded egg hash
Potato, bacon and sunny-side-up eggs combine for a mighty brunch.
Potato, bacon and sunny-side-up eggs combine for a mighty brunch.
Cook: 55 Mins
Serves: 3
Price: £2.15 per serving
Nutritional Information
Each 484g serving contains
Energy
15290kj
1755kcal
15290kj
1755kcal
38%
Fat
42.1g
42.1g
High
60%
60%
Saturates
10.2g
10.2g
High
51%
51%
Sugars
11.1g
11.1g
Low
12%
12%
Salt
1.74g
1.74g
Med
29%
29%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
3159kj/755kcal
Typical energy values per 100g:
3159kj/755kcal
Ingredients
6 Slices Asda Extra Special Oak Smoked Streaky Bacon
3tbsp Olive Oil
1 Large Red Onion, peeled and sliced
200g Pack Asda Extra Special Baby Pepper, sliced
750g Asda Smooth and Rich Red Potatoes, peeled and cubed
3 Eggs
2 Ripe Avocados
3tbsp Asda 50% Less Fat Soured Cream
10 Slices Jalapeños (optional)
2tbsp Fresh Parsley, chopped
Pinch Smoked Paprika
Method
1
Heat a large, deep, non-stick frying pan and cook the bacon for 5 mins until crispy. Remove from the pan and keep warm. Add the onions and peppers to the pan and stir into the leftover bacon fat, along with 1tbsp of the oil. Fry for 5 mins until softened and slightly golden. Remove from the pan and keep warm with the bacon. Add rest of oil to pan with potatoes. Cook over a low-to-medium heat for 25–30 mins, stirring from time to time, until golden and cooked through.
2
Transfer the cooked potatoes to a large plate or bowl, using a slotted spoon and reserving some of the oil in the pan. Fry the eggs in the pan. Once the eggs are cooked, return the potatoes, peppers, onions and bacon to the pan and heat through, nestling the ingredients around the eggs so as not to break the yolks and keeping the slices of bacon to the side.
3
Slice the avocado and arrange on top of the potatoes. Add dollops of soured cream, sprinkle over the jalapeños (if using), scatter over the parsley and finish with a sprinkling of paprika and black pepper.