Cheesy Bacon & Potato Hash
with Fried Egg & Caramelised Onion
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
capsicum
1
snacking tomatoes
1
brown onion
1
diced bacon
(May be present: Soy, Milk. )
1
baby spinach leaves
1
mustard cider dressing
1
parsley
Not included in your delivery
1
olive oil
1
balsamic vinegar
1
brown sugar
2
eggs
(Contains Egg;)
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Thinly slice capsicum. • Place potato, capsicum, snacking tomatoes and Aussie spice blend on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 15 minutes (veggies will finish roasting in step 3!).
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, thinly slice brown onion. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
• To the roast veggies, add diced bacon, breaking it up with your hands. Sprinkle over Cheddar cheese. • Return to oven and roast until golden, a further 8-12 minutes.
• When the cheesy veggies have 5 minutes remaining, wipe out frying pan, then return to medium-high heat with a good drizzle of olive oil. • When oil is hot, crack the eggs into pan. Fry until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.
• Meanwhile, in a medium bowl, combine baby spinach leaves and mustard cider dressing (see ingredients). • Roughly chop parsley leaves.
• Divide cheesy bacon and potato hash between plates. Top with a fried egg, caramelised onion and a drizzle of BBQ sauce. • Garnish with parsley. Serve with dressed baby spinach leaves. Enjoy!