Spicy jerk potato & pineapple hash
Serves 4
Easy
Prep:
Cook:
This easy hash is full of punchy flavours, and makes a satisfying midweek family supper with streaky bacon, pineapple and spicy seasoned potatoes
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- 700g Maris Piper potatoescut into medium chunks
- 1 tbsp vegetable oil
- 4 rashers streaky baconcut into bite-sized pieces
- 40g unsalted butter
- ½ tbsp jerk seasoning
- 200g prepared pineapplechunks
- 4 large eggs
- ½ small pack coriandertorn
- ½ red chillithinly sliced
Nutrition: per serving
- kcal451
- fat26g
- saturates9g
- carbs36g
- sugars7g
- fibre3g
- protein17g
- salt1.2g
Method
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.
