Potato and cauliflower hash

Potato and cauliflower hash

Ingredients

  • cauliflower, ½, cut
  • into florets
  • olive oil, ¼ cup
  • potatoes, 600g, peeled, cubed
  • cooked angel hair pasta, 2 cups
  • rindless bacon, 3 rashers, roughly chopped
  • onion, 1 small, roughly chopped
  • dried mixed herbs,
  • 2 teaspoons
  • eggs, 4
  • tomato relish, to serve

Preparation method

  1. Blanch cauliflower 4-5 minutes, until just tender. Drain well
    and refresh.

  2. Heat oil in a large deep-frying pan on medium. Saute potato 5-6 minutes, until golden. Add pasta, bacon, onion and herbs, cooking a further 3-4 minutes.

  3. Spread mixture evenly over pan, making 4 indents with the back of a spoon. Crack an egg into each. Cover and cook on low heat 5-6 minutes, until potato is tender and eggs are cooked. Serve with tomato relish.


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