Late breakfast or early lunch? You decide. Made with sausage, bacon, potatoes and a fried egg, it's quick and easy to prepare and the perfect start to a lazy Sunday.
- 2 medium potatoes, peeled and cut into 2cm cubes
- 1 vegetable stock cube
- 4 Cumberland sausages, cut into 2cm slices
- 4 slices back bacon, cut into 2cm pieces
- 2 tbsp olive oil
- coarse ground black pepper to taste
- 1 pot fresh parsley, roughly chopped
- 4 medium free-range eggs
- Place the potatoes into a large saucepan, crumble the stock cube into the pan, and cover with water.
- Bring to the boil and simmer gently, until cooked and slightly falling apart, then drain really well, keeping about a wine glass of hot potato stock.
- Grill or bake the sausage and bacon pieces until well cooked and browned nicely.
- Add the olive oil to a nonstick frying pan and heat.
- Then add the potatoes and sprinkle well with coarse ground black pepper, but no salt.
- Cook until lightly browned, and then add the cooked bacon and sausage.
- Add the glass of stock and parsley, then heat through.
- Fry the eggs in a separate pan.
- Spoon the hash into four bowls or plates, then top with the four fried eggs, serve.
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