Some cooking bacon to be used up, and some leftover boiled potato? A bacon and potato hash is in order! So, halve the boiled potatoes, halve about a dozen cherry tomatoes, chop up two spring onions, and cut the bacon into thin strips. Stir fry in a saute pan, with a little salted butter, for ten to fifteen minutes, depending on the heat and how brown you want your bacon. The photograph shows the dish midway through the fry.
For really crispy bacon, fry the bacon first before adding the other ingredients. Serve as it is, or with a fried or poached egg, with mustard on the side and black pepper.
Bacon and Potato Hash
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