• STEP 1

    Bring a large pan of lightly salted water to the boil. Add the potatoes and boil for 7 mins, then drain and leave to steam-dry for 5 mins. Meanwhile, heat the oil in a large frying pan over a medium heat and fry the bacon for 5 mins until crispy.

  • STEP 2

    Add the butter to the pan along with the potatoes and seasoning, and fry over a medium heat, turning occasionally, for 12 mins. Nestle the pineapple chunks in the pan and cook for a further 3 mins.

  • STEP 3

    Crack the eggs over the potatoes, cover the pan with a lid or large plate and cook for 5-6 mins over a medium-low heat until the whites are just set and the yolks are still runny. Finish with the coriander and a sprinkle of chilli.

Recipe from Good Food magazine, January 2017

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