Main Dishes Recipes

Breakfast Hash

7th June 2015

Saturday is usually the day we do our shopping. Whether we are being lazy and getting an Ocado delivery or feeling more spritely and heading out to our local farm shops and delis to gather food for the week ahead. So on Saturday mornings the fridge is usually rather empty, and the game for breakfast, lunch or brunch is to use up those lingering bits and pieces, all in one meal. A few weekends ago Lee decided he was going to use up things by making a ‘breakfast hash’. I think brunch and breakfast ingredients are the things that probably lend themselves best to being shoved into a pan and served together! We had – 5 new potatoes, 4 cherry tomatoes, 2 slices bacon, 2 sausages, a green chilli, half a red chilli, half a red pepper and 2 spring onions! Fry them all up and top with a fried egg and some siracha sauce. Perfection!


Serves 2


  • left over cooked new potatoes, roughly chopped (about 5-6)
  • half red pepper – sliced
  • half red and green chilli – finely sliced
  • 2 spring onions – chopped
  • 1 red onion – peeled and finely sliced
  • 2 slices bacon – roughly chopped
  • 2 pre cooked sausages – roughly chopped
  • 2 eggs
  • handful roughly chopped coriander
  • 5-6 cherry tomatoes – halved and seeds scooped out
  • salt and pepper to season
  • oil to fry
  • siracha sauce (or your choice of sauce to drizzle over; brown sauce, sweet chilli and ketchup would all work well too!)

You can be really flexible with these ingredients – if you’ve got a few more potatoes, or less tomatoes, or no bacon – just use what you have!



  1. Heat a large frying pan or wok and add in a couple of tbsp oil. First put in the potatoes, sausages and bacon and fry for about 5-6 minutes, tossing from time to time until all are going a golden brown.


  1. Heat another smaller frying pan and add in oil until the base is all covered. Crack in the eggs. Fry to desired consistency depending on whether you like runny or solid yolks.
  2. When the eggs are frying add all the rest of the ingredients into the first pan and continue to fry, seasoning with salt and pepper to taste for another 2-3 minutes.


  1. Plate and top with one of the fried eggs, a sprinkle of coriander and drizzle of siracha chilli sauce

Happy eating 🙂



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  • Reply lucyparissi 17th June 2015 at 09:37

    This looks entirely delicious – I want to wolf down that plate. Bet it would work well for lunch too. I think I need to go make this now! Thanks for linking with #CookBlogShare

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