HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Bacon & Potato Hash
Cheesy Bacon & Potato Hash

Cheesy Bacon & Potato Hash

with Fried Egg & Caramelised Onion | Serves 2

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A potato hash may be an anything-goes sort of meal, but we think we’ve nailed it with this combination. Chunks of golden potato and crispy bacon are topped with melted cheese for the ultimate base then layered with caramelised onions, a fried egg and our classic BBQ sauce. Load up your fork and dig in!


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
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people





1 punnet

cherry/snacking tomatoes


red onion

1 packet

diced bacon

(May be present Soy)

1 bag

rocket leaves

½ packet

mustard cider dressing

1 bag


1 packet

shredded Cheddar cheese


1 packet

BBQ sauce

1 sachet

Aussie spice blend

(May be present Gluten)

Not included in your delivery


olive oil

1 tbs

balsamic vinegar

½ tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

½ tbs




Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3074 kJ
Fat41.2 g
of which saturates17 g
Carbohydrate50.8 g
of which sugars25.3 g
Protein36.9 g
Sodium1826 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Thinly slice capsicum. • Place potato, capsicum, cherry 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 between two trays.


• Meanwhile, thinly slice red 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 the water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.


• To the roast veggies, add diced bacon, breaking up with your hands. Sprinkle over shredded 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 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, 2-3 minutes. TIP: This will give you a soft yolk, fry for 6-7 minutes for a hard yolk.


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


• 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 rocket. Enjoy!