A hash is perfect if you crave something a little more substantial in the morning. Try serving each portion
topped with a fried egg keep the yolks runny, if you like them that way, as they will form a “sauce” for the hash.
Ingredients
- salt and freshly ground black pepper
- 1 lb 2 oz (500 g) floury potatoes, such as Russet, peeled and cut into bite-sized chunks
- 2 tsp olive oil
- 1 red onion, finely chopped
- ½ red bell pepper, diced
- 1¾ oz (50 g) chopped pancetta
- 1 tbsp finely chopped chives
- 1¾ oz (50 g) grated mature Cheddar cheese, to serve
How to Make It
- Bring a pan of salted water to a boil, add the potatoes, and cook for 10 minutes. Drain.
- Meanwhile, heat the oil in a large, nonstick frying pan over medium heat and cook the onions and red bell pepper for 5 minutes. Add the pancetta, season well, and cook for another 5 minutes, stirring occasionally.
- Add the boiled potatoes to the frying pan and cook over high heat for about 10 minutes, stirring frequently.
- Divide the hash between warmed plates and sprinkle with the chives. Serve with a grating of Cheddar cheese or, if you prefer, baked beans and ketchup.
