Breakfast hash

Breakfast hash

By
From
Melts
Makes
2
Prep
20 mins
Cooking time
20 mins
Photographer
Jaqui Melville

A hearty breakfast sandwich made with soft white bread, scrambled egg and crispy fried potatoes. Yum.

Ingredients

Quantity Ingredient
11/2 tablespoon butter, room temperature
1 tablespoon olive oil
120g boiled potatoes, cut into bite-sized pieces
sea salt
freshly ground black pepper
2 slices smoked streaky bacon, chopped
3 spring onions, sliced
3 eggs, lightly beaten
1 chilli, sliced (optional)
4 thick slices white bloomer
ketchup or brown sauce, to serve (optional)

Method

  1. Heat a large frying pan over a medium heat. Melt 1∕2 tablespoon of butter in the pan with the olive oil and fry the potatoes for about 5 minutes, stirring occasionally, until evenly golden all over. Season.
  2. Add the bacon and spring onions, and fry for 1–2 minutes until the bacon is cooked. Turn the heat down and add the eggs. Cook them slowly, stirring occasionally to scramble and make the hash. Remove from the heat, add the chilli (if using) and season well.
  3. Toast the bread, then spread the remaining butter on each slice. Divide the hash between 2 slices of the toast and close the sandwiches with the remaining slices. Serve with ketchup or brown sauce if you wish.

best bread:

  • white bloomer
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