Spicy jerk potato & pineapple hash

• Maris Piper potatoes↗700g g

  cut into medium chunks

• vegetable oil↗1 tbsp tbsp
• rashers streaky bacon↗4

  cut into bite-sized pieces

• unsalted butter↗40g g
• jerk seasoning½ tbsp tbsp
• prepared pineapple200g g

  chunks

• large eggs↗4
• coriander½ small pack

  torn

• red chilli↗½

  thinly sliced

Step-by-step instructions

1. 1

   Bring a large pan of lightly salted water to the boil. Add the potatoes and boil for 7 mins, then drain and leave to steam-dry for 5 mins. Meanwhile, heat the oil in a large frying pan over a medium heat and fry the bacon for 5 mins until crispy.

2. 2

   Add the butter to the pan along with the potatoes and seasoning, and fry over a medium heat, turning occasionally, for 12 mins. Nestle the pineapple chunks in the pan and cook for a further 3 mins.

3. 3

   Crack the eggs over the potatoes, cover the pan with a lid or large plate and cook for 5-6 mins over a medium-low heat until the whites are just set and the yolks are still runny. Finish with the coriander and a sprinkle of chilli.