Cheesy Bacon & Potato Hash

• 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.

• 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.

• 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.

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