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Cheesy Bacon & Potato Hash
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Cheesy Bacon & Potato Hash

with Fried Egg & Caramelised Onion

Tags:
Naturally Gluten-Free
Not Suitable for Coeliacs
Allergens:
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1

capsicum

1

snacking tomatoes

1

brown onion

1

diced bacon

(May be present: Soy, Milk. )

1

baby spinach leaves

1

mustard cider dressing

1

parsley

Not included in your delivery

1

olive oil

1

balsamic vinegar

1

brown sugar

2

eggs

(Contains Egg;)

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Nutritional Values

Energy (kJ)2810 kJ
Calories0 kcal
Fat37.8 g
of which saturates13.7 g
Carbohydrate48.1 g
of which sugars25.9 g
Dietary Fibre0 g
Protein33.1 g
Cholesterol0 mg
Sodium1764 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Thinly slice capsicum. • Place potato, capsicum, snacking tomatoes and Aussie spice blend on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 15 minutes (veggies will finish roasting in step 3!).

TIP: If your oven tray is crowded, divide the veggies between two trays.

2

• Meanwhile, thinly slice brown onion. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

3

• To the roast veggies, add diced bacon, breaking it up with your hands. Sprinkle over Cheddar cheese. • Return to oven and roast until golden, a further 8-12 minutes.

4

• When the cheesy veggies have 5 minutes remaining, wipe out frying pan, then return to medium-high heat with a good drizzle of olive oil. • When oil is hot, crack the eggs into pan. Fry until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.

5

• Meanwhile, in a medium bowl, combine baby spinach leaves and mustard cider dressing (see ingredients). • Roughly chop parsley leaves.

6

• Divide cheesy bacon and potato hash between plates. Top with a fried egg, caramelised onion and a drizzle of BBQ sauce. • Garnish with parsley. Serve with dressed baby spinach leaves. Enjoy!