A full English breakfast is one of the world’s most glorious things. It is one of the only meals that is appropriate to eat “all-day” and it is pretty much the only thing that can truly help to cure a hangover. Whether you are a ketchup or brown sauce person, whether you love or loath black pudding and whatever accompaniments you think should be included, be they potato cakes, potato farl, tattie scones, oatcakes or lava bread, pretty much everyone loves a good fry up.
Having said that, there are some downsides to having a full breakfast every weekend. Aside from the inevitable damage to your coronary arteries, fry ups are a bit of a faff to make and they are not cheap either, due to the endless roll call of varying pork products required. For this reason, I have decided to lay off the fry ups for a bit and try out some lighter, cheaper and less complicated breakfasts for my lazy Sunday mornings.
This hash ticks all of the boxes, it is really cheap and quick and only includes one cancer bearing pork product, which must surely be a good thing. It is also entirely made up of stuff that most of us have lying around meaning that hellish, hungover/ half-asleep traipse to the local supermarket can be avoided.
Bacon, Apple and Potato Hash with Eggs (serves 2)
- 2 Rashers of Bacon
- 1 Potato
- 1/2 an Apple
- 1/2 a Red Onion
- 2 Eggs
How to Make it…
- Heat your oven to 180 degrees. Add a knob of butter to a baking tin and place in the oven. Dice the potato. Once the butter has melted, add the potatoes to the tin and toss until coated in butter. Return to the oven.
- Now dice up the bacon and fry over a medium heat until starting to brown. At this point add the red onion, roughly chopped. Turn the heat down and continue to fry until the onion is soft. Add a splash of water to deglaze the pan if anything begins to colour or burn.
- Leave the bacon and onions to one side until the potatoes are becoming crisp. At this point, return the pan to the heat and add the diced apple. Only fry it for a minute or two, so that the apples can pick up flavour but do not soften too much.
- Now add the bacon, apple and onion to the potatoes. Stir so that everything is even distributed then create two wells in the mixture. Crack the eggs into this mixture and return the eggs to the oven. Cook until the whites have solidified but the yolk still run. This should take roughly 5 minutes but should keep a close eye, to ensure the yolks don’t set.
- Serve with crusty bread.
Washing up Rating: ***
I used… a baking tin, a knife, a chopping board, a pan, a wooden spoon.
Cost Rating: ***
I used… 1/3 of a pack of bacon costing £2, 1 potato costing 26p, 1/2 an apple costing 28p, 1/2 an onion costing 22p, 1/3 of a box of eggs costing 85p. Total Cost: £1.45 (73p per serving)