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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.
Servings 4
Calories 565 kcal
Prep Time20 mins
Cook Time30 mins
Total Time50 mins

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.
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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.
Course Aldi, Egg, Potato
Cuisine Autumn, British, Winter
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