Breakfast hash

• potatoes↗2

  cut into 2 cm cubes (about 450 g)

• bacon↗3 rashers
• red pepper↗1

  cut into 2 cm cubes

• eggs↗4
• feta↗50g g

  crumbled

• parsley↗small handful of

  finely chopped

Step-by-step instructions

1. 1

   Place the potatoes in a pot with cold water, add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 10 minutes until tender. Drain well and let the potatoes steam‑dry. Meanwhile, place the bacon slices in a 30‑cm wide, heat‑proof skillet heated over medium heat, and fry for 3‑4 minutes on each side until almost crisp. Transfer to a plate, leaving the fat in the pan, and set aside. Once slightly cooled, coarsely cut into strips.

2. 2

   Preheat the oven to 200 °C/180 °C with convection (gas 6) and heat the remaining bacon fat in the skillet over medium heat, then add the potatoes. Stir well, then cook without stirring for 3‑5 minutes. Add the pepper and season to taste. Cook another 3 minutes without stirring. Stir, then cook another 2‑4 minutes until the potatoes are browned. Add the bacon strips and cook for another 2 minutes.

3. 3

   Remove the skillet from the heat and create four wells in the mixture using the back of a spoon. Crack one egg into each well and sprinkle with feta. Bake in the oven for 6‑8 minutes, or until the eggs are done to your liking. Sprinkle with the finely chopped parsley before serving.