Potato & Bacon Hash Recipe
A simple seasoned potato hash with crispy bacon, served alongside good ole’ baked beans that have been given a big flavour boost with smoky paprika, warming white pepper and creamy cheese.
Servings: 4
Ingredients
Potatoes
- 500 g (1.1lbs) potatoes (peeled and chopped into 1.5cm cubes)
- 2 tablespoons oil (I use avocado oil)
- 8 rashers streaky bacon
- 1 small onion (chopped into small chunks)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Cheesy beans
- 2 400g (14oz) tins baked beans in tomato sauce
- 1 teaspoon smoked paprika
- ⅛ teaspoon white pepper
- 100 g (1 packed cup) grated mixed cheese (I use red Leicester, Cheddar and mozzarella as a mix, bought ready-grated)
To Serve
- A good pinch of black pepper
- 2 spring onions (scallions) , finely chopped
Instructions
- Place the chopped potatoes in a pan and cover with cold water. Place over a high heat. Bring to the boil, then turn down the heat and simmer for 5 minutes.500 g (1.1lbs) potatoes
- Meanwhile, heat ½ tablespoon of the oil in a frying pan (skillet) over a medium-high heat, Add the bacon to the pan and fry for five minutes, turning once, until crisp. Remove from the pan and place on a chopping board.8 rashers streaky bacon
- When the potatoes are finished, turn off the heat and drain the potatoes.
- Add the remaining 1 ½ tablespoons of oil to the frying pan (skillet) you used to cook the bacon. Heat over a medium heat.2 tablespoons oil
- Add the drained potatoes to the pan in a single layer. Cook for 4-5 minutes. Try not to move them around too much, so they brown nicely, but keep an eye on them to ensure they don’t burn.
- While the potatoes are cooking, add the baked beans, smoked paprika and white pepper to a saucepan, and heat on a medium heat, stirring occasionally, until hot. Then turn down the heat to very low, to keep the beans warm.2 400g (14oz) tins baked beans in tomato sauce, 1 teaspoon smoked paprika, 1/8 teaspoon white pepper
- Use a spatula to turn the potatoes over in the pan. Add the onion, salt, pepper and garlic powder. Cook the potatoes, turning occasionally, for a further 5 minutes, until the onions soften.1 small onion, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
- Chop the bacon into small pieces and add to the pan with the potatoes. Stir together and cook for a further 1-2 minutes to heat the bacon through. Then turn off the heat.
- Add half of the cheese mix to the beans. Stir together, then turn off the heat.100 g (1 packed cup) grated mixed cheese
- Divide the potato mixtures between four plates and spoon the beans onto the side then sprinkle the remaining cheese on top of the beans.
- Finish the dish with a sprinkling of black pepper and spring onions, then serve.A good pinch of black pepper, 2 spring onions (scallions)
Video
Notes
Tip: This recipe also works well with tinned potatoes. Simply drain, slice in half and add to the frying pan (no-need to boil).
Nutritional information is calculated automatically and will vary depending on the ingredients you use.
Nutrition
Calories: 494kcal | Carbohydrates: 56g | Protein: 22g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 978mg | Fiber: 12g | Sugar: 3g
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