Tomatoes aren’t just for lunch and dinner.
Our Tomato & Bacon Breakfast Hash is a hearty way to start an autumn weekend, combining crispy potatoes, bacon, fresh tomatoes and eggs in one pan.
It’s ideal for a relaxed Saturday or Sunday breakfast when you’ve got a little more time to enjoy the morning.
Ingredients
- 400g baby potatoes, diced
- 300g British tomatoes, chopped
- 6 rashers of bacon, chopped
- 1 small onion, diced
- 1 red pepper, diced
- 4 eggs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Fresh parsley
- Salt and black pepper
Method
- Boil the diced potatoes for around 7–8 minutes until beginning to soften, then drain.
- Heat the olive oil in a large frying pan.
- Add the bacon and cook until beginning to crisp.
- Add the onion, pepper and potatoes.
- Sprinkle over the smoked paprika and cook until the potatoes become golden.
- Add the chopped tomatoes and cook for another few minutes.
- Make four spaces within the mixture and crack an egg into each.
- Cover the pan and cook until the egg whites are set but the yolks are still cooked to your preference.
- Season and scatter over fresh parsley before serving.
Make Tomatoes Part of Breakfast
Tomatoes can sometimes be overlooked at breakfast, but their fresh flavour works brilliantly alongside richer ingredients such as bacon, eggs and crispy potatoes.
As they cook, they soften slightly and release their juices into the rest of the hash.
The beauty of this recipe is its flexibility too. Add mushrooms, spinach or leftover vegetables from the fridge to create your own version.
Serve straight from the pan for an easy weekend breakfast.
