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.
Ingredients
- 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
Instructions
- 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.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Sunday Brunch
Amount per Serving
Calories
565
% Daily Value*
Fat
43
g
66
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Cholesterol
239
mg
80
%
Sodium
933
mg
41
%
Potassium
842
mg
24
%
Carbohydrates
20
g
7
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
24
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.
