Breakfast · Canadian
Back bacon, potato and egg hash
Crisp diced potatoes and Canadian back bacon fried with pepper and onion, finished with eggs cooked right in the pan.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 plates- 300 g potatoes, diced small
- 120 g Canadian bacon, diced
- 100 g green bell pepper, diced
- 60 g onion, finely chopped
- 1 tbsp vegetable oil
- 4 large eggs
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 scallion, sliced
Method
Microwave the diced potatoes in a covered bowl with a splash of water for 4 minutes, then drain well.
Heat the oil in a large non-stick skillet over medium-high heat. Add the potatoes and fry for 8 minutes, turning now and then, until golden.
Add the back bacon, pepper, onion, paprika, salt and pepper and cook for 4 minutes more.
Make four hollows in the hash, crack an egg into each, cover and cook for 3 to 4 minutes, until the whites set.
Scatter with the scallion and serve from the pan.