Potato and Crispy Bacon Hash
With Creamed Mushrooms and Spinach
Ingredients
4 medium Comber Earlies or floury potatoes
4 rashers streaky bacon
200g mushrooms, sliced
1 red onion finely sliced
2 tablespoon local rapeseed oil
100g spinach
2 tablespoons double cream
4 eggs
Recipe
Peel and boil potatoes in salted water, drain well and cool.
Cook the bacon gently until crispy and remove from fat.
Chop the bacon and place in a bowl. Grate the potatoes coarsely into the bowl and mix well.
Heat the bacon fat and press in the bacon mixture. Cook for 4 minutes each side on medium high heat. Flip over half way and add a little oil if you need to.
Heat the oil in another pan until hot and add mushrooms and onion. Cook until golden and add the spinach. Wilt and add the cream. Season with salt and pepper.
Spoon onto hash and crack 4 eggs on top.
Place under grill to cook eggs.
Hollandaise Sauce
Ingredients
2 egg yolks
100g melted butter
1 tablespoon cider vinegar
Recipe
Whisk the egg yolks and vinegar in a heat proof bowl and place onto a pan of hot simmering water.
Whisk and trickle in the yellow part of the butter, whisking all the time until incorporated and thick.
Spoon onto hash and serve.
