Cheesy Bacon & Potato Hash
with Fried Egg & Caramelised Onion | Serves 2
- Milk
- Eggs
- May contain traces of allergens
- Soy
- Milk
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!
Ingredients
2
potato
1
capsicum
1 punnet
snacking tomatoes
1 sachet
Aussie spice blend
1
brown onion
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
Cheddar cheese
(Contains: Milk)
1 bag
salad leaves
½ packet
mustard cider dressing
1 bag
parsley
1 packet
BBQ sauce
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
2
egg
(Contains: Eggs)
Cooking Steps
• 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 between two trays.
• 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 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 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 salad leaves and mustard cider dressing (see ingredients). • 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 salad leaves. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the rich, satisfying flavours, with many calling it delicious and a family favourite.
- Ease of prep: Some found it simple enough for teens to cook, while others enjoyed it as a special brunch or breakfast option.
- Suggestions: For a lighter breakfast, consider reducing oil. Roasting onions with other vegetables could enhance flavour.
- Leftovers: The dish reheats well and can be enjoyed later as a side or for another meal.
- Portions: Several customers noted generous servings, with one getting four smaller portions from the recipe.
