I am determined to represent Australia in the One Pan Cooking Olympics and when I do, this ‘Breakfast of Champions’ may well be my secret to winning gold – it’s certainly a winner in this household. It’s a winning combination of golden potatoes, flecks of bacon and gooey fried eggs with the subtle perfume of fresh herbs, best enjoyed with a fine blend of tea while watching the rain fall outside from your bedroom window. This is the ultimate one pan lazy weekend breakfast in bed food, so I beg you all to make this and Instagram your foodporn photos with hashtags like #neverleavingthisbedexcepttomakemorehash – and of course tagging @aldo_cucina!
I don’t have too much more to say about this except for the fact that you probably already have the ingredients in your fridge, pantry and garden, and that you can cut down the cooking time by half if you use a pan that you can cover with a lid. If you don’t have a lid for your pan, try covering it with some aluminium foil. I recently bought a new Tefal 30cm hard anodised non stick sautee pan on sale at Harris Scarfe for half-off which is perfect for this recipe.
Also, fresh herbs are necessary, so if you don’t at least have rosemary growing in your garden, get some. It is unkillable and will add a subtle woodiness to recipes like this. I have made this with dried herbs before and I find the flavour too intense and almost soapy.
Don’t fear middle rashes of bacon as the fat will render and give even more salty caramelisation to the potatoes; having said this, short cut bacon works just fine, and the ultimate indulgence is to substitute the bacon with chunks of chorizo which will pepper the hash with its fiery juices. Go on, I dare you!
Right, that’s it. Best get cracking!
- 4 medium potatoes good for frying (like Royal Blue or Red Delight), peeled and cut into roughly 1.5cm cubes
- 150g bacon, chopped roughly into 1 – 1.5cm pieces
- 1 clove garlic, finely chopped
- 1 teaspoon fresh rosemary leaves, roughly chopped, plus a little extra for sprinkling
- 1 teaspoon fresh thyme leaves, plus a little extra for sprinkling
- 2 tablespoons extra virgin olive oil
- 4 free range eggs
- 1/4 cup pecorino, finely grated
- pinch of kosher sea salt flakes
- fresh cracked black pepper, to taste
- Heat oil in a large non-stick pan, preferably one with a lid, over medium heat.
- Tumble in the potatoes and add a pinch of salt. Mix to cover evenly in the oil. Cover and cook for about 15 minutes, stirring regularly to prevent burning, or until the potatoes are evenly golden and tender. (You can cook the potatoes for longer – they will take about 30 minutes, so cover with foil if you your pan does not have a lid)
- Remove the lid an add the bacon pieces and garlic and cook, stirring, for about 5 minutes, or until the bacon is evenly coloured and cooked to your liking.
- Add the fresh herbs and toss through the potatoes and bacon.
- Use your mixing spoon to create four wells in the potato mixture, evenly spaced. Crack an egg into each well and cover the eggs and potatoes with a good sprinkling of grated pecorino. Cook, uncovered, over medium heat until the whites are firm and the yolks still soft.
- Remove from the heat and season with cracked black pepper and some extra fresh rosemary, thyme and pecorino.
- Lift the eggs and potato and bacon hash out of the pan with an egg slide. Serve immediately.