I love a good breakfast, don’t you?
So when Costcutter challenged me to come up with a new recipe incorporating some of their Festival of Summer special offers my mind immediately thought – Breakfast!
After doing a wee bit of research I came up with this idea – Loaded Breakfast Hash. Buttery crisp potato and tangy red onion, chunks of plump sausages, slithers of smokey bacon, runny eggs, and is it even breakfast if it’s not drowning in a blanket of molten stringy cheddar?
No, I didn’t think so 🙂
So I set off to Costcutter to buy my ingredients from their Festival of summer goodies, and more than a few things that I didn’t need – hello king size white twix and dark chocolate Flipz!
While I was in store I also spotted that they are running a Golden Mic competition too – Over the course of the summer 60 Golden Microphones will be placed in different stores across the UK. To be in with a chance of winning a £5000 holiday voucher all you have to do is keep an eye on their website or social media to find out where the Golden Mics are located that week. (secret tip – the golden mic can be found in the Castlemilk store from the 12th to the 18th of June). To enter you just need to pop into the store, find the mic, take a selfie and post your pictures on social media, and tag @Costcutter with the hashtag #FindTheGoldenMic
So here it is, my super simple but super delicious Loaded Breakfast Hash recipe, which takes about 30 minutes to make, but believe me it is totally worth the effort.
3 large potatoes, diced into 1-2 cm cubes
4 pork sausages, cut into pieces
5 rashes of bacon, cut into strips
1 red onion, sliced
1 red pepper (optional) deseeded and cut into stripes
75-100g mature cheddar, grated
1.On a low heat, warm 2 tbsp of olive oil in your skillet / large frying pan
2. Fry potatoes on a low heat for 12-14 minutes, moving around every minute or so to stop them from sticking and allow the potatoes to soften.
3. Add sausage to the pan and cook for 5 minutes. Before adding the bacon and red onions (also the optional red pepper if you wish) turn up the heat just a little to a low-med heat, all the while stirring the hash every minute or so for a further 5 minutes, until the bacon and sausage are almost cooked. Season with salt and pepper.
4. Make 2 – 3 wells in the hash and crack the eggs into the pan, before adding the grated cheese around the edge of the egg and then sprinkle remained over the rest of the hash.
5. I added parsley and some spring onion over the top, but here you could really add whatever herbs you enjoy, or even some chili flakes.
6. Allow the eggs to cook to your taste, I prefer mine with a runny yolk so I cook them for approx 3-4 minutes.
7. Remove from the heat and enjoy immediately 🙂