Phoenix Piri-Piri Breakfast Hash

Ingredients

• 700 g potatoes, cut into small cubes
• 200 g bacon, chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium onion, chopped
• 1 tbsp cooking oil
• 1½ tsp BlixSam Pep ’n Zest
• ½ tsp BlixSam Garlic Melt
• 4–6 eggs
• 3–4 tbsp BlixSam Phoenix Under Fire Piri-Piri Sauce
• ½ cup grated cheddar cheese, optional
• 2 spring onions, sliced
• Fresh parsley, chopped
• Salt and black pepper to taste

Method

1. Add the potato cubes to a pot of salted boiling water and cook for 5–6 minutes. Drain well. They should be slightly tender but still firm.
2. Heat a large oven-safe frying pan over medium-high heat. Fry the bacon until golden and crispy. Remove and set aside, leaving a little bacon fat in the pan.
3. Add the oil and potatoes. Season with Pep ’n Zest and Garlic Melt. Fry for 10–12 minutes, turning occasionally, until beautifully golden and crispy.
4. Add the onion and peppers and cook for another 4–5 minutes. Return the bacon to the pan and toss everything together.
5. Drizzle 2–3 tbsp Phoenix Piri-Piri Sauce through the hash and mix gently.
6. Make 4–6 little wells in the mixture and crack an egg into each one. Sprinkle over the cheddar if using.
7. Cover the pan and cook over low heat until the egg whites are set but the yolks are still soft. Alternatively, place in a 190°C oven for 6–10 minutes.
8. Finish with spring onions, parsley, another generous drizzle of Phoenix Piri-Piri Sauce, and a light sprinkle of Pep ’n Zest.